Turmeric has long been used in Indian medicine as a treatment for inflammatory diseases such as arthritis due to the active anti-inflammatory compound known as curcumin.

Today, turmeric is commonly found in many different curry based recipes explains Jon Hodgkinson, our resident nutritionist and founder of Real Food Func.

Due to the many health benefits associated with the active compound, curcumin, turmeric supplements are also a good option for boosting the anti-inflammatory ability of the diet outside of using the spice within cooking.

Prep Time: 45 minutes (including storage time)
Cooking Time: 30 minutes

Ingredients

• 1 1/2 cup Sweet Potato (around 3 medium sized potatoes)
• 1 cup Frozen Sweetcorn
• 1 large handful Fresh Coriander
• 1 tsp Turmeric
• 1/2 tsp Coriander Seeds OR Ground Coriander
• 1 tsp Butter
• 1 pinch Unrefined Salt
• 1 pinch Black Pepper

Equipment Needed

Frying Pan, Pan, Baking Tray, Baking Paper / Parchment, Colander, Sharp Knife, Potato Masher, Pestle & Mortar*

Method

To start your burgers, 1/2 and then dice your sweet potato into 2cm cubes.

Rinse under a cold tap and add to a pan with enough water to cover.

Set on a medium heat and bring to a boil before reducing down to a gentle simmer.

Leave to simmer for around 12 minutes.

Whilst the potatoes are cooking take a frying pan on a medium heat.

Add 1 tsp Butter and allow it to melt.

Add your Frozen Sweetcorn straight into the pan, giving it a quick stir before adding both the dried spices Turmeric and Coriander.

If using coriander seeds you will need to grind these in a pestle and mortar before or you can even use a coffee grinder.

Keep mixing your Sweetcorn in the pan so it doesn’t stick or burn.

Your sweetcorn should be done by the time your potatoes are boiled.

Finely chop the Fresh Coriander, leave to one side as we will use this soon.

After draining your Sweet Potatoes keep them in the pan and using a potato masher start to give it all a good mix.

Add your Sweetcorn in stages along with the chopped Fresh Coriander until it looks like the image below…

You may want to give the mixture 5 minutes to cool down a little.

Now it’s time to start shaping your burgers.

Line a baking tray with baking paper / parchment.

Using a tablespoon take a good scoop of the mixture and place onto the tray.

Use either the back of your spoon or hand to compress the mixture down slightly into patties.

This mix should get between 6-7 patties as shown below.

Make some space in the fridge as the burgers now need to cool for around 15-20 minutes.

Set your oven to 180 – 190 degrees / gas mark 4-5.

The burgers will need around 18-20 minutes to cook but keep a check on them throughout.

I personally don’t bother flipping these burgers when cooking as when uncooked they will still be fragile.

Try serving them with this side dish…

Bulgur Wheat & Parsley
Ingredients

• 1/2 cup Bulgur Wheat (per person)
• 1 tsp Butter
• 1 large handful Fresh Parsley

Rinse the bulgur wheat under the cold tap before adding to a pan with enough water to cover.

Bring to a boil then reduce down to a simmer.

Leave to cook for around 12 minutes.

When all the water is cooked off use a fork to check the consistency of your Bulgur Wheat.

If done set to one side with 1 tsp of Butter in the pan to melt.

Finely chop the Fresh Parsley and then mix into the Bulgur Wheat.

Serve with your burgers.