Start with the sweet potatoes by washing them under cold water, don’t peel them. Preheat the oven to 200 degrees Celsius. Cut each sweet potato in half lengthways, then each half in half lengthways, and then into similar size long strips.
Mix the sweet potatoes with 1 tablespoon of olive oil, salt, cayenne pepper, or smoked paprika in a medium bowl. Bake for approximately 30 minutes on the large tray, making sure you turn them occasionally.
Add the grated courgette, frozen sweetcorn and green peas, 1 egg, almond flour, chopped parsley, salt, chili, cumin, and garam masala in a separate bowl. Mix all ingredients and form medium size burger bowls. If the consistency is too runny, add more flour.
Thinly slice the cucumber and add it to a small bowl. Mix with chopped dill and lime.
Arrange sliced tomato, mozzarella cheese, and basil on a small plate.
Add your sauce, such as ketchup and mayo, onto small serving bowls.
Add olive oil and shape veggie burgers with a large frying pan over small heat. To cook the burgers inside, use the lid over your frying pan and ensure you fry them on small heat.
Arrange your sweet potato fries with a veggie burger on the plate and serve with cucumber and tomato and Mozzarella salad.
My sweet potato fries with veggie burgers are served on iceberg salad. If you prefer the traditional version, use wholemeal organic buns or other favorite bread of your choice.