Vegetarian sweet potato burger

Preheat the oven to 200 ˚C.

Peel the potatoes and cut into 3 cm pieces.

Place the potatoes on a baking tray covered with parchment paper and grill in the middle of the oven for about 25 minutes.

In the meantime, remove the stem set and possibly the seed lists of the jalapeño pepper. Cut the flesh as finely as possible.

Put the jalapeño pepper together with the cheese in a bowl and stir well with a fork.

Divide in one portion per person and press a little flat. Do you like spicy. Add the seed lists.

Take the potatoes out of the oven and crush with a puree rammer.

Mix in the breadcrumbs and knead a little with your hands when the potatoes have cooled down. Season with pepper and salt.

Make 2 flat burgers per person of the vegetable. Press the portions of cheese on one of the burgers and cover with the other the burger. Press the edges closed.

Divide the burgers over a baking sheet covered with parchment paper and bake for another 15 minutes in the middle of the oven.

Cut the pita bread crosswise in half and heat for 5 min.

Meanwhile cut the cucumber into slices and remove the hard stems from the watercress. Make a sauce of the yogurt and chives.

Spread some watercress, slices of cucumber, a burger and yogurt over the bottom of the pita bread and put the cap on top.

Serve the rest of the watercress and cucumber.