Today is the final day of The Sweet Potato Recipes Adventure. Over the course of this week, I’ve share Sweet Potato Recipes using part of a kilo of Sweet Potato Mash in Sweet Potato French Toast, Bran & Sweet Potato Muffins and Sweet Potato Pancakes.The recipe which included the bulk of Sweet Potato Mash is today’s Tuna and Sweet Potato Burgers.
Tuna, Sweet Potato and Sweetcorn are a delicious combination – meaning these burgers are irresistible – even for fussy eaters!
Leftovers are AMAZING sandwiched between two slices of Multi-grain bread and toasted with cheese.
I served a couple of Tuna and Sweet Potato Burgers for lunch for Mr 20 months, along with some nutritious vegetables and presented in a cute Bento Lunch Box, complete with a selection of Animal Food Picks
Tuna and Sweet Potato Burgers
1 Large (425g) Tin Tuna
2 Cups Sweet Potato Mash
1 Cup Sweetcorn
1 Egg, beaten
Salt & Pepper, to taste
1. Line a baking tray with Aluminum Foil and lightly grease it so the burgers don’t stick.
2. In a large bowl, mix together the sweet potato mash and tuna. Add the sweetcorn, egg and seasoning.
3. Form the mixture into burger patties and then place them onto the lined baking tray.
4. Place the tray into the fridge for at least half an hour so the burgers firm up and set. The setting time reduces the risk of the burgers crumbling when cooked.
5. Once the burgers have had their fridge time, preheat the oven to 180°C and place the burgers in the oven when the oven has reached the temperature.
6. Cook for 20 minutes then remove from the oven, turn the burgers over and return to the oven for another 15 minutes to brown the other side. The burgers are cooked when both sides are golden brown.
7. Serve in a burger bun with fresh lettuce and tomato, in a bento lunchbox or a toasted sandwich, as shown above.
