Photo of Open veggie burger with sweet potato wedges by WW

Open veggie burger with sweet potato wedges

12
10
5
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Veggie goodness with a spicy kick

Ingredients

Sweet potato(es), raw

600 g

Calorie controlled cooking spray

4 spray(s)

Chickpeas, cooked

1 can(s), large, drained

Parsley, fresh

1 sprig(s), fresh

Garlic

1 clove(s)

Courgette

1 medium

Breadcrumbs, fresh

50 g

Coriander, Dried

1½ teaspoons, level

Egg, whole, raw

1 medium, raw

Olive Oil

1 tablespoons

Flying Goose Brand Sriracha Hot Chilli Sauce

10 ml

0% fat natural Greek yogurt

120 g

Granary bread roll(s)

2 medium

Lettuce

4 leaf/leaves, small

Tomato

2 large

Cucumber

1 individual, medium

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the wedges on an oven tray and mist with cooking spray. Bake for 30 minutes, until golden.
  2. Meanwhile, put the chickpeas, parsley and garlic into a food processor and blitz until the mixture comes together. Add the courgette, breadcrumbs, coriander and egg and pulse until combined. Shape the mixture into 4 patties.
  3. Heat the oil in a large nonstick frying pan over a medium heat. Cook the patties for 4-5 minutes each side, until browned and cooked through.
  4. In a small bowl, combine the sriracha and yogurt, then season to taste.
  5. Top each roll half with lettuce leaves, tomato, cucumber, a veggie patty and a dollop of the yogurt sauce. Serve the burgers with the sweet potato wedges on the side.

Notes

Use slightly wet hands when shaping the patties to stop the mixture from sticking to your fingers.

Start eating better than ever!