Sweet potato and tempeh burgers
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Swap your hamburger for a spicy vegetarian version. You'll love our flavour-filled sweet potato patties on toasted Turkish bread.
Ingredients
Orange sweet potato (kumara)
360 g, kumara, coarsely chopped (buy 400g)
Plain tempeh
275 g, grated
White bread
1 slice(s), to make ⅓ cup breadcrumbs from day old bread
Ground cumin
1 tsp
Ground coriander
1 tsp
Fresh red chilli
1 whole, finely chopped
Green shallot(s)
2 individual, thinly sliced
Garlic
2 clove(s), crushed
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Turkish bread
240 g, (4 x 60g pieces)
Rocket
40 g
Tomato(es)
1 large, thinly sliced
Lebanese cucumber
1 medium, cut into ribbons
Oil spray
1 x 3 second spray(s)
Instructions
1
Boil, steam or microwave sweet potato until just tender, then drain. Place sweet potato in a large bowl and mash until almost smooth. Add tempeh, breadcrumbs, spices, chilli, shallots and half the garlic. Season with salt and freshly ground black pepper, mixing well. Form into 4 patties and press to a 2cm thickness.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook patties for 3–4 minutes each side or until golden.
3
Meanwhile, combine yoghurt and remaining garlic in a bowl. Spread cut sides of toast with garlic yoghurt. Top 4 toast pieces with burgers, rocket, tomato and cucumber. Sandwich with remaining toast pieces, then serve.
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