Directions

• Chunky skin on fries
• Wash the potatoes but leave the skins on
• Chop each potato down the middle lengthwise into 2 halves. With each half face down cut a wedge out at an angle one side then the other so you end up with 3 wedges from each half.
• Preheat the oven to 180c fan
• Boil the potates for 8 minutes then drain
• Line a baking tin with foil then add the wedges to the tin. Drizzle over vegetable oil to cover all the wedges.
  
• Sprinkle over the salt, pepper, and paprika and stir gently in the tin to coat all the wedges
  
• Cook in the middle of the oven for 30 minutes turning once half way. While the chips are cooking prepare the burgers
• Burger patties
• Peel the sweet potato and chop into 3cm cubes. Cook in boinling water for 10 mins then drain and set aside
• Peel and chop the shallot and add to a mixing bowl. Snip the chives into the bowl then add the cooked sweet potato. Mash with a potato masher until evenly combined.
• Add 1/2 tsp salt, pepper, the paprika, cumin, marjoram, mustard, allspice and plain flour to the bowl and mix everything together.
  
• Spread the panko breadcrumbs onto a large plate.
• Wet you hands under the tap then take half the burger mixture and shape into a burger. Place in the breadcrumbs then flip over and coat the other side. Do the same for the second burger
• Split the burger bus in half and add a good amount of vegan may to the bottom half and layer on sliced red onion, tomato, gherkins and salad leaves
• Heat 3 tbsp of vegetable oil in a large saucepan over a medium heat and cook the burgers for 3 to 4 minutes on each side
• Remove the burgers from the pan and drain on kitchen paper for 1 minute before adding to the burger buns.