Set oven to 220ºC. Cut sweet potato into wedges. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 15 minutes (see step 3).
2. Make the patty mixture
Drain and roughly mash black beans in a mixing bowl. Add chicken mince, 1/2 tbsp cumin, 1/2 tbsp smoked paprika, salt and pepper. Mix to combine. Set aside.
3. Add the corn
Cut the corn into cobettes. Coat with 1/2 tbsp oil, 1/2 tsp smoked paprika, salt and pepper. Place on oven tray with sweet potato to cook for a further 10 minutes.
4. Prepare the fresh ingredients
Slice avocado, tomatoes and cucumber. Wedge gem lettuces. Set aside.
5. Cook the patties
Heat a frypan over medium-high heat with 1 tbsp oil. Spoon out 1/4 cup fulls of patty mixture at a time into pan. Press down slightly. Cook for 3-5 minutes each side until cooked through. Cook in batches if needed.
6. Finish and plate
Serve patties with fresh salad, salsa, corn cobettes and sweet potato fries.
Oil a measure cup to help spoon out the patty mixture.
Sweet potatoes, 800g
Black beans, 400g
Chicken mince, 300g
Corn cobs, 2
Lebanese cucumber, 1
Gem lettuce, 3 pack
Salsa, 1 jar (300g)
From your pantry
Oil (for cooking), salt, pepper, ground cumin, smoked paprika