Burger and chips with a difference! And quicker than a takeaway, too.
Takes: 30 minutes
SmartPoints: 14 per serving, 28 per recipe
1 sweet potato (300 g), cut into wedges
calorie controlled cooking spray
125 g lean (5% fat) pork mince
35 g ready-to-eat dried apricots, chopped finely
2 teaspoons chopped fresh thyme
15 g toasted pine nuts, chopped roughly
salt and freshly ground black pepper
2 medium soft brown rolls (50 g each), toasted lightly
1 tablespoon 0% fat natural Greek yogurt
fresh salad leaves and slices of tomato
- Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Lay the sweet potato wedges on a large baking tray lined with non-stick baking parchment. Mist with the cooking spray, sprinkle with sea salt and roast for 30 minutes, turning once, until soft and golden.
- Meanwhile, put the mince in a large bowl and combine with the apricots, thyme and pine nuts. Season well, then shape into 2 patties.
- Mist a non-stick frying or griddle pan with cooking spray and heat until hot. Cook the burgers for 8–10 minutes, turning once, until cooked through and golden. Place a burger in each of the soft rolls along with a dollop of yogurt, some salad leaves and tomato slices. Serve with the sweet potato chips on the side.