METHODHeat oven to 200C/180C fan/gas 6. Pierce the potato skins and place on a baking tray. Bake for 45 minutes until really soft. Remove from the oven and leave to cool. Meanwhile, heat the oil in a small pan, add the onions and chillies, and cook for 8-10 minutes until soft. Leave to cool.
Peel the potatoes and add the flesh to a bowl with the chilli onions. Mash together with the spices until smooth. Add the stuffing, sweet corn, coriander and mix well. Using your hands shape the mixture into 8 burgers. Carefully dip each one into the oatbran and dust off any excess.
Cook the burgers in a little sunflower oil in a non stick frying pan for 10 minutes each side until nicely browned. Alternatively, heat oven to 220C/200C fan/Gas 7 and cook on oiled baking trays for 15 minutes. Serve in buns with a dollop of salsa, some onion and salad leaves.
The ultimate summer veggie burger!
Serves: 8
Preparation: 20 mins
Cooking: 20 mins
1/2 bag of Albert Bartlett Original Rooster Potatoes
2 tsp oil (plus extra for the trays)
1 red onion (finely chopped)
2 red chillies (finely chopped and de-seeded)
75g (3oz) sage & onion stuffing mix made according to pack instructions
Small can of sweet corn (drained)
Small bunch of coriander (chopped)
2 tbsp Oatbran Buns
Salsa
Onion and Salad leaves to serve