Ingredients

Method

• 250 g Woolworths Kara orange sweet potatoes, peeled and cubed
• 1 T Woolworths chermoula spice mix
• 2 T olive oil
• 100 g Woolworths spelt-and-barley mix
• 50 g brown mushrooms, finely chopped
• 10 g breadcrumbs
• 10 g coriander, roughly choppep
• 10 g dill, roughly chopped
• sea salt and freshly ground black pepper, to taste
• 2 avocados, halved, peeled and stoned, for serving
For the chilli-cumin butter:
• 1 T cumin seeds
• 150 g butter
• 1 bird’s-eye chilli, seeded and finely chopped
• 4 T honey

Method

Ingredients

1. Preheat the oven to 180°C.

2. Rub the sweet potatoes with the chermoula spice and a little olive oil and arrange on a baking sheet. Roast for 20–25 minutes, or until soft and cooked through. Remove from the oven to cool, then transfer to a mixing bowl. Add the spelt-and-barley mix, mushrooms, breadcrumbs, herbs and seasoning. Mix until well combined and shape into patties.

3. Prepare a grill or braai. Cook the patties until crisp and golden brown on both sides, about 4 minutes per side (depending on size and thickness). Do this in small batches to prevent the patties from breaking, and only turn them once.

4. To make the chilli-cumin butter, toast the cumin seeds in a pan until fragrant. Add the butter and melt, then add the chilli and honey. Stir through. Serve the patties drizzled with the chilli-cumin butter with the avo on the side.

Cook's note: The sweet-potato mix freezes well. Thaw, roll into balls and fry for a quick snack.

Find more mushroom recipes  here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Lerato Motau