Open veggie burger with sweet potato wedges
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Veggie goodness with a spicy kick
Ingredients
Sweet potato, 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 teaspoon(s), level
Egg, whole, raw
1 medium, raw
Olive Oil
1 tablespoon(s)
Sriracha sauce
10 ml
0% fat natural Greek yogurt
120 g
Granary bread roll
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.
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