What’s Cooking?

ingredients 200g pack sweet potato and quinoa burgers 2 wholemeal or granary rolls, split open 2 essential Waitrose Sweetcorn, any husk or string removed 1 tsp sunflower oil 1 lime, zest and juice 1½ tbsp mayonnaise 1 tsp Cooks’ Ingredients Chipotle Paste 100g red cabbage, finely shredded 1 salad onion, finely sliced 30g feta, crumbled 1 tbsp finely chopped coriander leaves (Serves 2)

method 1. Preheat the oven to 190˚C, gas mark 5. Carefully place the burgers on a baking tray and bake for 15 minutes, adding the rolls for the final 3 minutes. Meanwhile, place the whole sweetcorn in a large pan with 5 tbsp water, cover with a lid and set over a medium-high heat. Cook, shaking the pan occasionally, for 5 minutes, then uncover, add the oil and fry, turning regularly, for another 8-10 minutes. 2. While the burgers and corn are cooking, mix the lime zest, mayonnaise and chipotle paste; set aside. Toss the red cabbage and salad onion with the lime juice, then stir through ½ tbsp of the chipotle mayonnaise. 3. Fill the rolls with the burgers and red cabbage. Spread the remaining chipotle mayonnaise over the corn and sprinkle with the feta and coriander; serve together. cooking tip The corn on the cob can also be cooked on the barbecue. Rub with sunflower oil and cook over a medium heat for 10-12 minutes until charred all over.