Roasted sweet potato & bean burgers
Sweet potato, raw
600 g, coarsely chopped
Cannellini Beans, cooked
1 can(s), large, drained, drained and rinsed
Egg, whole, raw
1 medium, raw
70 g, made from day-old wholegrain bread
0% fat natural Greek yogurt
Tahini paste (sesame paste)
Lemon Juice, Fresh
Wholemeal bread roll
2 medium, split and toasted
1 large, thinly sliced
⅓ extra large, peeled into ribbons
1 teaspoon(s), to taste
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a baking tray with baking paper. Place sweet potato on tray and drizzle with half the oil. Bake for 40 minutes or until tender. Increase oven to 210°C, fan 190°C, gas mark 7.
- Add the beans to the bowl and mash to combine. Add the spice mix, egg, breadcrumbs and spring onion and stir to combine. Season, then shape mixture into four 2cm-thick patties.
- Heat remaining oil in a large frying pan over medium heat. Cook patties for 3-4 minutes on each side or until golden. Transfer to a baking tray and bake for 5 minutes or until cooked through.
- Meanwhile, combine the yogurt, tahini and lemon juice in a small bowl. Top the roll halves with salad, tomato, cucumber, patties, yogurt sauce and a drizzle of chilli sauce.