Pork & apricot burgers
Sweet potato, raw
300 g, cut into wedges
Calorie controlled cooking spray
Extra Lean Pork Mince (5% fat), raw
Ready to eat apricots (semi-dried)
35 g, chopped finely
Wholemeal bread roll
2 medium, toasted lightly
0% fat natural Greek yogurt
1 large, sliced
- 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.