Mini sweet potato and pine nut burgers

Heat 1 tbs of the olive oil in a large non-stick frying pan over medium heat and cook the garlic and pine nuts for 2 minutes or until the pine nuts are just golden. Add the sweet potato, basil, chives and thyme leaves and cook for a further 3-5 minutes or until the sweet potato is soft. Remove from the heat, transfer to a bowl and set aside to cool for 10 minutes.

Add the tofu, breadcrumbs, egg and lemon juice to the sweet potato mixture. Season generously with salt and pepper. Mix with your hands until evenly combined. Divide mixture into 18 equal portions. Shape each portion into a patty about 5cm in diameter and 1.5cm thick. Place onto a tray lined with greaseproof paper. Cover with plastic wrap and place in the fridge for at least for 30 minutes to rest.

Heat 1 tbs of the remaining olive oil in a large, non-stick frying pan and cook 1/3 of the patties for 4 minutes on each side or until cooked through and crisp on the outside. Transfer to a tray lined with paper towel and keep warm. Repeat with the remaining olive oil and patties in 2 more batches.

To serve, place each patty on a bread slice, top with a dollop of yoghurt and then mango chutney. Cover with the remaining bread slices and serve warm or at room temperature.