Roasted sweet potato and white bean open burgers
Orange sweet potato (kumara)
600 g, coarsley chopped
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
2 slice(s), made into breadcrumbs, made from day old bread
2 individual, thinly sliced
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Wholemeal bread roll
2 medium, (2 x 50g) spilt toasted
Mixed salad leaves
1 large, thinly sliced
1 medium, peeled into ribbons
½ tsp, to taste
- Preheat oven to 180°C. Line a baking tray with baking paper. Place sweet potato on tray and drizzle with half the oil. Bake for 40 minutes or until tender. Increase oven to 210°C. Transfer to a bowl and coarsely mash.
- Add beans and mash until combined. Add spice mix, egg, breadcrumbs and shallot and stir to combine. Season with salt and pepper. Shape mixture into four 2cm-thick patties.
- Heat remaining oil in a large frying pan over medium heat. Cook patties for 3-4 minutes each side or until golden. Transfer to a baking tray and bake for 5 minutes or until cooked through.
- Meanwhile, combine yoghurt, tahini and lemon juice in a small bowl. Top roll halves with lettuce, tomato, cucumber, patties, yoghurt sauce and a drizzle of chilli sauce.