ROASTED SWEET POTATO & BEAN BURGERS
10 SmartPoints per burger
Makes 4
l 600g sweet potatoes,
cut into large chunks
l 1 tbsp olive oil
l 400g tin cannellini beans,
drained and rinsed
l 2 tsp za’atar spice mix
l 1 egg
l 70g breadcrumbs, made from
day-old wholemeal bread
l 2 spring onions, thinly sliced
l 80g fat-free natural Greek yoghurt
l 2 tsp tahini
l 1 tbsp lemon juice
l 2 x 50g wholemeal bread rolls, split and toasted
l 1 large tomato, thinly sliced
l 60g mixed salad leaves
l 1/3 large cucumber, peeled into ribbons
l 1 tsp hot chilli sauce, to taste
PREHEAT the oven to 180c, fan 160c, gas 4. Put the sweet potatoes on a baking sheet lined with baking paper and drizzle over half the oil. Bake for 40 minutes, then mash in a bowl. Increase the oven to 210c, fan 190c, gas 7. Add the beans to the bowl and mash to combine. Add the spice mix, egg, breadcrumbs and spring onion. Stir to combine. Season, then shape into four thick patties. Heat the remaining oil in a frying pan over a medium heat. Fry the patties for 3-4 minutes each side, then bake for 5 minutes. Combine the yoghurt, tahini and lemon juice. Top rolls with tomato, salad, patties, cucumber, yoghurt sauce and chilli sauce. COOK’S TIP: Swap the cannellini beans for chickpeas or kidney beans for no extra SmartPoints.