Sweet potato and tempeh burgers
Orange sweet potato (kumara)
360 g, kumara, coarsely chopped (buy 400g)
275 g, grated
1 slice(s), to make ⅓ cup breadcrumbs from day old bread
Fresh red chilli
1 whole, finely chopped
2 individual, thinly sliced
2 clove(s), crushed
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
240 g, (4 x 60g pieces)
1 large, thinly sliced
1 medium, cut into ribbons
1 x 3 second spray(s)
- 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.
- 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.
- 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.