Vegetarian sweet potato burgers

Ingredients for 4 servings:

• 4 small sweet potatoes
• 1 cup breadcrumbs
• ½ cup flour
• 2 cloves garlic
• 100 g couscous
• 1 onion(s), red
• 140 ml broth
• 1 egg(s)
• 4 rolls (Finn rolls)
• 100 g sour cream
• 100 g cream cheese
• 1 avocado(s)
• 1 bell pepper
• olive oil
• Salt
• Paprika powder
• Spice mix (Za’tar)
• lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

with couscous and avocado cream

Brush the small sweet potatoes with olive oil and cook in the oven at 180°C (fan oven) for about 45 minutes, with the skin on, until soft. Meanwhile, for the mixture, prepare 100g of couscous with 140ml of stock and let it simmer. Finely chop one clove of garlic. Mix the breadcrumbs, flour, plenty of salt, paprika, za’tar, and the chopped garlic together in a large bowl, then add the couscous. Remove the potatoes from the oven and let them cool. Then remove the skins, add them to the large bowl with the other ingredients, add one egg, and knead until it forms a firm mixture. You may need to add flour or breadcrumbs to help it along. Chill the mixture in the refrigerator for about 20 minutes. For the avocado cream, scoop out the avocado and mix it with the sour cream and cream cheese. Roast the red onion and towards the end, chop the second clove of garlic and add it to the pan. Add the fried onion and garlic mixture to the cream. Finely dice one bell pepper and add it too. Season with salt and pepper and add a dash of lemon juice. Remove the cooled sweet potato mixture from the refrigerator and form into patties. Fry them in plenty of olive oil, turning them as little as possible. Toast the Finn buns, spread the patties and cream on top, and enjoy.