Lean turkey burger with sweet potato wedges

An extra-lean, fat-fighting turkey burger from Joe Wicks, spiced with a sprinkling of paprika and served with vibrant greens and sweet potato wedges 1 large sweet potato (about 190g), cut into wedges 260g turkey breast mince (under 5% fat) 1 small red onion, diced 1 garlic clove, grated 1 large egg, beaten 1 apple (about 70g), peeled and grated 2 tsp dried oregano 1 tsp paprika 15g coconut oil 135g green vegetables (spinach, kale, broccoli, mangetout or green beans) 1 Heat oven to 180C/160C fan/gas 4. Zap the sweet potato wedges in the microwave for 6 mins on full power until just soft. Rest them for 30 secs. 2

While the sweet potato is spinning in the microwave, mix the mince in a bowl with the onion, garlic, egg and apple. Get your hands stuck in and work the ingredients together with a good pinch of salt and pepper, the oregano and paprika. Shape the mixture into two burgers about 3cm thick. Place on a baking tray in the oven for 15-20 mins until cooked through. 3

Heat the coconut oil in a large frying pan over a high heat. Add the sweet potato wedges and shallow-fry for about 3 mins each side until they are nicely browned all over and cooked through to the centre. (Alternatively, toss in the oil and roast in the oven for 15-20 mins). Drain on kitchen paper, then season with a good pinch of salt. 4 Serve the burgers with the sweet potato wedges and a portion of green veg either steamed, blanched or boiled.