Low-carb dinners From kumara burgers to fishcakes and vegie tagine

TO LOVE We’ve substituted kilojule- kilojule-heavy heavy carbs with delicious fresh produce in these healthy but tasty meal ideas

KUMARA TURKEY BURGERS SERVES 6 PREP 15 MINS + CHILLING COOK 25 MINS PER SERVE 1605kj COST $$$$$

1 large kumara, unpeeled (see tip) ⅓ cup quinoa flakes ¼ cup milk 1 zucchini, grated coarsely 1 small purple carrot, grated coarsely 1 small red onion, grated coarsely 400g minced free-range turkey or chicken 1 tbsp finely chopped parsley

F

2 tbsp olive oil 1 large tomato, sliced thinly 100g trimmed watercress 1 red onion, extra, sliced thinly 1 tbsp sesame seeds, toasted GREEN TAHINI ¼ cup tahini 2 tbsp parsley leaves 2 tbsp lemon juice 1 tbsp olive oil 1 small garlic clove, crushed 1 Preheat oven to hot, 200°C. Oil and line two large oven trays with baking paper. 2 Cut kumara into 12 x 1.5cm-thick rounds, discard ends. Place slices, in a single layer, on oven trays. Spray with oil. Roast 20 minutes or until tender. Cover to keep warm. 3 GREEN TAHINI Blend or process ingredients until smooth. Season. 4 Combine quinoa and milk in a small bowl. Set aside 10 minutes.

Combine zucchini, carrot, onion, turkey, parsley and quinoa mixture in a bowl. Season. Using damp hands, shape turkey mixture into 6 x 8cm patties. Cover and chill for 30 minutes. 6 In a large frying pan, heat oil on medium. Cook patties for 4 minutes, each side, until golden. 7 Place patties on six kumara rounds and top with tomato, green tahini, watercress, extra onion and remaining kumara rounds. Sprinkle with sesame seeds.