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
Combine 1 1/2 cups of patty mixture with 1 1/2 cups water and 3 tsp cumin. Stir until combined. Set aside for 10 minutes to set.
3. Add the corn
Cut the corn into cobettes. Coat with 2 tsp 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, tomato and cucumber. Wedge lettuce. Set aside.
5. Cook the patties
Heat a frypan over medium-high heat with 1 tbsp oil. Shape even size patties using oiled hands (see notes). Place in pan and cook for 3-4 minutes each side until firm and heated through.
6. Finish and plate
Serve patties with fresh salad, salsa, corn cobettes and sweet potato fries.
The smaller you make the patties, the easier they are to handle in the pan.
Sweet potatoes, 800g
Protein patty mix, 1 1/2 cups
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