Super nutritious Veggie Burgers

SERVES 4 ● 500g sweet potatoes, peeled and cubed ● 175g kale or spring greens, shredded ● 2tbsp olive oil ● 1 small onion, finely chopped ● 2 garlic cloves, crushed ● A small bunch of chives, snipped ● 50g roughly chopped roasted hazelnuts or almonds

STEP 1 Cook the sweet potatoes in a saucepan of boiling salted water for about 15 mins, until tender. Drain and set aside to cool, before roughly crushing with a potato masher. STEP 2 Cook the kale or spring greens in a saucepan of lightly salted boiling water for 4–5 mins. Drain and roughly chop. STEP 3 Heat 1tbsp of the oil over a medium heat, add the onion and garlic and cook for 6–8 mins, stirring occasionally, until softened. Stir in the chives. STEP 4 Combine the onion mixture in a bowl with the mashed sweet potatoes, cooked greens and nuts. Stir in the flour ● 2tbsp plain flour ● 2tsp wholegrain mustard ● 75g mixed seeds, e.g. pumpkin, sunflower, sesame ● Salt and freshly ground black pepper

TO SERVE ● 4 wholemeal rolls or burger buns ● Sliced tomato and lettuce ● Tomato ketchup or chilli sauce, for drizzling

and mustard and season to taste with salt and pepper. Divide into four portions and shape each one into a burger. Roll each burger in the mixed seeds, to coat them all over. Cover and chill in the fridge for at least 30 mins. STEP 5 Heat the remaining oil in a non-stick frying pan over a medium heat. Cook the burgers for 3–4 mins on each side, until golden brown. Remove, and drain on kitchen paper. STEP 6 Split and lightly toast the rolls or burger buns. Serve the burgers in the buns with some tomato and lettuce, drizzled with tomato ketchup or chilli sauce.