• Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and line a baking tray with baking parchment or a silicone sheet.
• Prick the sweet potatoes all over with a fork and bake in the oven for 30–45 minutes, depending on size.
• Place the onion, pepper and oil in a small microwaveable bowl and cover with clingfilm (plastic wrap). Cook on high in the microwave for 2 minutes, then rest, covered, for a further 2 minutes.
• Cut the cooked sweet potato in half and squeeze the cooked sweet potato flesh out into a bowl. Stir in the cornflour (cornstarch). Add the cooked onion and pepper, spring onion (scallion) and sweetcorn, then season generously with salt and pepper and mix thoroughly.
• Using your hands, form the potato mixture into 4 balls, then place on the lined baking tray and press down gently with the palm of your hand to make a patty.
• Bake in the oven for about 15 minutes until just starting to brown on top.
• Serve with green salad and a wedge of lemon on the side.
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