mushroom burgers & spicy wedges

Serves 4. Ready in 15 mins

● 4 large Portobello mushrooms

● Low-calorie cooking spray

● 125g low-fat natural cottage cheese

● 2 garlic cloves, crushed

● 1/2tsp dried chilli flakes

● A small handful of finely chopped fresh chives, plus extra to garnish

● 4 x 60g wholemeal rolls, split and toasted if you like

● ½ cucumber, sliced into ribbons with a peeler

● 1 tomato, sliced

● 1/ red onion, sliced 2

FOR THE SPICY WEDGES

● 1tsp smoked paprika

● 1tsp ground cumin

● 1tsp ground cinnamon

● 4 sweet potatoes, peeled and cut into wedges

● Low-calorie cooking spray

STEP 1 Preheat the oven to 200°C/fan 180°C/gas mark 6. Make the wedges first. Mix the smoked paprika, cumin and cinnamon in a bowl and toss in the sweet potatoes. Scatter on a baking tray, spritz with low-calorie cooking spray and roast for 30-35 mins, or until tender. Season to taste and set aside. STEP 2 Remove the stalks from the mushrooms and spritz the caps with low-calorie cooking spray. Season, spread the mushrooms out on the grill pan and grill on a high heat for 3-4 mins on each side, or until cooked. Leave the grill on to lightly toast the rolls if desired. Meanwhile, mix the cottage cheese, garlic, chilli flakes and chives in a bowl and season. Spoon the mixture into the mushrooms and grill for 1 min, or until hot and bubbling. STEP 3 Divide the mushrooms between the rolls and top with the cucumber, tomato, onion and chives. Serve with the wedges.