Peel the skin off the sweet potato and cut into small portions, coat in olive oil and place in oven on 170°C for 20 minutes or until cooked through.

Fry diced onion and ginger. Set aside when done. Steam vegetables. Once vegetables are very soft place in a mixing bowl, with the sweet potato, and mash. Add onions and ginger along with chicken mince and combine all ingredients.

Crack egg into a cup and beat with fork. Add beaten egg to all ingredients in mixing bowl and stir through. Salt and pepper to taste. Form patties and fry in olive oil until golden brown and cooked through.

{ TIP } You can also bake smaller rissoles in the oven or try adding fresh herbs such as parsley or coriander to mix. By adding some herbs and spices you can give the burgers a different flavour such as Thai style. Or vary the vegetables. I often add grated zucchini and carrot that I have lightly fried in olive or coconut oil. Refrigerate leftover uncooked patties.