Turkey Burgers on Sweet Potato Fritters Recipe

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serves: 4
Skill: easy

Taken from The Bikini Promise by Sally Bee (£14.99; Kyle Books)


  • 500g very lean turkey mince
  • 2 garlic cloves, peeled and crushed
  • 1 shallot, peeled and finely diced
  • 2tsp ground cumin
  • 1tsp dried oregano
  • ½ red chilli, deseeded and finely chopped
  • 1 free-range egg
  • extra virgin olive oil, for frying
  • For the sweet potato fritters:
  • 800g sweet potatoes, peeled and cut into chunks
  • handful fresh parsley, chopped
  • handful fresh coriander, chopped
  • 1 free-range egg, lightly beaten
  • 1 tbsp plain flour
  • green salad, to serve


  • Place the sweet potato chunks in boiling water and cook until just tender, then drain and roughly mash. Allow to cool.

  • Put the turkey mince, garlic, shallots, cumin, oregano, chilli and egg in a large bowl and mix well to combine. Season with ground black pepper. Divide the mince into four and shape each piece into a burger. Set aside.

  • In a separate bowl, mix the parsley and coriander with the beaten egg and flour and add to the cooled sweet potato. Shape into 4 large, flat fritters.

  • Heat a little olive oil in a large, non-stick frying pan and cook the fritters over a medium heat for 4-5 minutes on each side.

  • Meanwhile, add 1 teaspoon olive oil to a separate large, non-stick frying pan, and cook the burgers for 10-15 minutes, turning once, until cooked through. Serve each burger on a sweet potato fritter bed with a side salad.

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(86 ratings)
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