Sweet Potato and Coconut Veggie Burgers


This is one of those glorious examples of a recipe I thought up one night while going to sleep, though “hmm, might work okay,” and then it exceeded all expectations.  I will be making this a LOT more.

The cool, refreshing coconut balanced by the milder sweet potato flavour with a little sweet chili sauce – I can only describe it as being like a Tikka Masala sauce in burger form.  You simply must try these – the smell, the taste, the texture all work together phenomenally.  And it brings a little summer back to your kitchen!


  • Sweet Potato
  • Desiccated Coconut
  • Plan Cous Cous
  • Coriander
  • Chili paste/powder
  • Ground Cumin
  • Onion
  • Flour
  • Oil


  • Cut the sweet potato into chunks and boil in salted water.  Peel if you like, but I think the skin adds flavour.
  • Fry some onion with a little salt and sugar until they brown.
  • In a bowl combine desiccated coconut, cumin, chopped coriander and chili.  You want about 1/3 cup per potato, but feel free to add more.  IMAG1391
  • Drain and mash the sweet potato.
  • Add the sweet potato and onion to the coconut mixture, then add roughly the same volume of cooked cous cous.
  • Taste and adjust the seasoning.
  • Sprinkle a little flour onto a board and your hands, then form the mixture into patties.
  • Fry until the outside has sealed and browned a little.

Serving and Storage

These go great with a little cool mayonnaise and sweet chili sauce in a bun, with the regular burger salad.  A little feta or mozarella to top wouldn’t go amiss either!


These will keep in the fridge for 5 days or so, wrapped in cling film.


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