Kumara, Corn & Polenta Burgers



  • 1 large kumara 

  • 150g corn kernels 

  • 100g quick-cook polenta 

  • 1 stem of spring onion, chopped 

  • 1 Tbsp fennel seeds 

  • 4 Tbsp vegan mayo 

  • 4 gluten free burger buns 

  • Tomatoes

  • Lettuce

  • Grated beetroot and carrot

  • Sliced Angel Food Dairy-Free Cheddar




  1. Heat the oven to 200°C/180°C fan. Bring a medium pan of salted water to the boil and cook the sweet potato, peeled and cut into 1cm chunks, for 8 minutes, then drain and put into a large mixing bowl.

  2. Add 100g quick-cook polenta, 150g frozen sweetcorn (defrosted), spring onion, a small handful of roughly chopped oregano, 1 tbsp lightly toasted and crushed fennel seeds and a good pinch of salt and pepper.

  3. Shape the mixture into 4 patties and coat each one in a little extra polenta.

  4. Put the patties on a roasting tray, brush all over with oil, then bake in the oven for 25 minutes until golden and piping hot throughout. Serve in 4 toasted burger buns with sliced tomatoes, Angel Food cheddar, grated carrot & beetroot, vegan mayo, and lettuce.