100 gr black eyed beans (not tinned)
1 middle size sweet potatoe
a thumb size fresh ginger
bunch of flat leaf parsley
1 teaspoon smoked paprika
half teaspoon ground cumin
1 tablespoon breadcrumbs
oil for frying
4 rolls or ciabattas, some green leaves, and mayo for serving
for the dip:
2 red pepper
1 teaspoon olive oil
1 teaspoon balsamic vinegar
Put the beans into a bowl, pour water and soak for a whole night. Next day drain, wash with fresh cold water and cook with double amount water in a pan with lid until tender.
Meanwhile preheat the oven to 180 C, then peel the sweet potatoe and cut into dices. Put the coriander seeds, freshly grated ginger and salt into mortar and roughly mix them. Lay foil on a baking tray and sprinkle with oil. Put the diced potatoe on that and toss with the seasons. Roast in the oven for 20-25 minutes or until tender.
Wash red pepper and cut into half. Lay aluminum foil on baking tray, sprinkle with some oil. Lightly salt them. Roast for 15-20 minutes. When ready, put them in a plastic bag and leave them cool. After then remove seeds, stalks and skin. Put in a bowl and mix with oil, salt and vinegar. Set aside.
Drain beans, tip them in a bowl and mash with fork. Add potatoes and mash roughly, too. Season with salt, ginger, finely chopped parsley, and paprika.
Divide the batter and shape into four flat burgers. Keep in the fridge to cool for half an hour. Before serving heat some oil in a frying pan. Fry them for 3-4 minutes per side or till golden and crispy.
Cut the rolls or ciabattas half and then toast them. Stack some mayo on roll, cover with some leaves, place the burger on that and place a scoop of dip. Cover with the roll and serve warm.