Twirled courgette and sweet potato burger with chipotle mayonnaise

Makes 6 Starters and mains

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Method

Preheat the oven to 180C/350F/ Gas 4. Peel the sweet potatoes. Shred the courgettes and the sweet potatoes really thinly with a mandolin, preferably using a grating attachment. Put the courgette and the sweet potato strips into a bowl.

Melt the butter over a low heat. Pour the butter into the bowl of sweet potato and courgette strips. Sprinkle with sea salt and turn the mixture with a spoon so that everything is well combined.

Heat a frying pan and pour in a little oil. Twirl up about a sixth of the courgette and sweet potato strips at a time using a fork, put them into a heap in the frying pan and form into small patties. Fry for about 5 minutes on both sides until they start to colour and look crispy. If you want you can use a food ring so the patties hold together better, in which case you should put the food ring straight into the frying pan and fill it with courgette and sweet potato.

Transfer the patties to some kitchen paper so they release any excess fat. Then put them into an ovenproof dish and finish them off in the oven for 5-10 minutes. Halve the shallots crossways (keeping the skins on). Heat a dry frying pan over a high heat and fry the shallots with the cut surfaces facing downwards so they burn. Then put the shallots into an ovenproof dish with the cut surfaces facing downwards, splash on the vinegar and add the butter. Bake the shallots in the oven for 15 minutes or until they are soft right through. Remove from the oven and push the shallots out of their skins.

Butter the buns on the cut surface and fry them quickly in a frying pan or grill them in the oven. Start off with a little Swiss chard on each bun, place a patty on it, then top with some shallots and a dollop of chipotle mayonnaise.

Chipotle mayonnaise

Mix the chipotle chillies, crème fraîche and lime juice in a food processor or using a hand blender. Fold the chipotle mixture into the mayonnaise.