750g sweet potatoes
100g halloumi, diced
Zest 1 lime
1 tbsp olive or avocado oil
Salad and sweet chilli sauce, to serve
- Prick the sweet potatoes all over with a fork and microwave for 10 min, until cooked through. Remove from the microwave and carefully slice in half to cool.
- Boil the peas for 3 min, drain well and dab with kitchen towel to dry. Once the potatoes are cool enough to handle, scoop the filling into a large bowl. Stir through the peas, diced halloumi, lime zest, 50g polenta and a pinch of black pepper. Shape into 8 patties and dust with the remaining polenta.
- Heat the oil in a large shallow frying pan and cook for 4-5 min on each side, until hot through and crisp. Serve immediately with salad and chilli sauce.