7

Sweet potato and tempeh burgers

Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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)

350 g, kumara, coarsely chopped (buy 400g)

plain tempeh

300 g, grated

Breadcrumbs

cup(s), make 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

95 g

Turkish bread

240 g, (4x60g 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.
Notes
SERVING SUGGESTION: Mixed green salad.

Start eating better than ever!