Method

1. Cook the sweet potatoes in boiling water for 10-12 mins until tender
2. Drain, leave to steam dry in a colander, then mash with a masher
3. Meanwhile, cook the rice according to the pack instructions and leave to cool
4. Lightly mash the kidney beans, leaving some whole
5. Mix with the cooked sweet potato and rice
6. Add the flour, smoked paprika, cumin and coriander, then season
7. Mix thoroughly until all the ingredients are well combined, then shape into 6 burgers
8. Transfer to a plate and leave in the fridge to chill for 30 mins
9. Preheat the oven to 200°C/fan 180°C/Gas 6
10. Heat ½ tbsp of the oil in a frying pan and fry the burgers for 3-4 mins on each side, in batches if need be, until golden
11. Serve with guacamole and heritage tomatoes