Method

1. Heat the oven to 200˚C/180˚C fan. Cook the rice following pack instructions, then drain and sieve. Spread the rice out on a baking tray to steam dry (it needs to be dry as possible before adding to the sweet potatoes).
2. Meanwhile, peel and cut the sweet potatoes and spread out in a large roasting tin in a single layer. Drizzle over Borderfields Rapeseed Oil, season and roast for 30 mins until tender and coloured, but not too crisp.
3. Put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.
4. Add a dash of Borderfields Basil Infused Rapeseed Oil in a small saucepan set over a low-medium heat. Chop onion, chilli and ginger and add into the pan along with the cumin. Mix well and cook until soft. Season with salt and set aside.
5. Drain the sunflower seeds, pat dry on kitchen paper and tip into a small bowl. Crush gently using a masher or the back of a fork. Add crushed seeds into a mixing bowl along with the sweet potato and onion mixture. Begin to mash together eventually adding the dried rice to the mix as well.
6. Form mixture into 4 x 10cm diameter patties on a baking tray lined with baking parchment. Allow to sit at room temperature for 15 mins before cooking for 30 minutes.
7. Mash the avocado with the lime juice in a bowl. Once patties are cooked through and have turned brown, take them out the oven and top each bun base with a pattie. Add your preferred choice of sauce (we like to use Stoffell’s sauces) and add a spoonful of mashed avocado and a couple of lettuce leaves to finish.