Robert Greene| Food Editor
Sweet or spicy spuds?
Potatoes, rice, pasta, bread…it is time to make staples sexy. To kick us off, we are taking Ireland’s favourite (the spud) and Central America’s favourite (the avocado) to concoct North America’s favourite (the burger). Ok, so it is no state-sized heart attack sandwiched between a processed white bun and technically the sweet potato is not from the same family as the potato, but who cares? After all, this burger is delicious and packed with a whole lot of goodness – fibre, vitamins A, B vitamins, potassium, folic acid… And to top it off, these burgers are mega versatile –sweet or spicy, the choice is yours. You don’t need much equipment to make it either, although I would suggest trying to find the best potato mashers to invest in as sweet potatoes can be a little tough to crush.
STAPLE: Potato
VEG/FRUIT: Avocado
RECIPE: Avocado sweet-potato burgers
Ingredients (4 burgers):
1 can cannellini white beans (drained)
1 medium sweet potato
2 tbsp flour
Crushed crackers/pretzels/cornflakes/tortilla chips (for crunchy coating)
Sweet…
1tsp cinnamon
1tsp honey/agave/maple syrup
Or spicy?
2 tbsp garlic
½ tsp paprika
½ tsp chili powder
½ tsp cumin
1 avocado (sliced)
1 red onion (sliced)
Fresh lemon juice (squeezed from a real lemon)
Light mayonnaise or tomato relish (or both)
Whole-wheat burger buns (go on, give it a go!)
And a good helping of whatever else your (hungry) heart desires – sundried tomatoes, goat’s cheese, yellow pepper…get creative!
Instructions:
1. Potatoes
Poke potato with fork several times
Microwave: Wrap loosely in paper towel & stick in microwave – 5-8 mins
Or
Oven: Conventional 200°C /Fan 180 °C – 45-50 mins
1. Patties
Mash potatoes & beans
Stir in flour, garlic, cumin, chili, salt & pepper (spicy) or cinnamon & honey (sweet)
Cover & refrigerate – 30 mins
Divide into four patties (3/4 inch thick)
Coat in crushed crackers
1. Burgers
Pan: Heat oil (medium heat) – cook 5-8 mins each side (two patties at a time)
Or
Oven: Conventional 200°C/ Fan 180 °C – 25 mins (cover baking tray with greaseproof paper)
1. Art (not heart) attack!
Grab a bun, slap on the mayo and/or relish, pop on the burger, top off with some avocado & red onion slices & for that final artistic touch, drizzle over some lemon juice. Van Gough, eat your heart out!
“Zesty” Potato pie
If our spicy sweet potato and avocado burgers weren’t hot enough for you, maybe it is time for something a little bit naughtier, but oh so nice. For dessert we are serving lemon drizzle cake à la pomme de terre (that is potato for all you non-Frenchies – let’s face it, everything sounds sexier in French!). And guess what, it’s gluten-free! Perfect for coeliacs and anti-gluten activists alike. Think you know spuds, think again…
Ingredients:
1 large potato (approx. 250g) – peeled & quartered
Knob butter
¼ cup milk (or cream for any greedy guts out there!)
200g butter (softened)
200g golden caster sugar
4 eggs (free-range please!)
175g ground almonds
3 lemon zest
2 tbsp gluten-free baking powder
1 lemon
4 tbsp granulated sugar
Instructions:
1. Mashed potatoes
Fill pot with water & tsp salt
Bring to boil
Cook potato until tender – 15-20mins
Warm milk/cream
Drain potatoes
Add butter & mash
Add milk gradually & mash
And pinch of salt
Leave to cool
1. Batter
Oven : Conventional 180°C/Fan 160°C
Butter & line 20 cm cake tin
Beat caster sugar & butter until light & fluffy
Beat in egg one by one
Fold in almonds, cold mash, zest & baking powder
1. Bake
Pour into tin & bake – 40-45 mins
Cool in tin for 10 mins
Place on wire rack
1. Drizzle
Mix granulated sugar & lemon juice
Drizzle over cake & sides
1. Bon appétit!
Don’t let anyone know it is “potato drizzle” until they have devoured their slice.
Nut allergy? Pas de problème, just swap the ground almonds for polenta or wheat-free flour.
