Turkey burg­ers with sweet potato chips


Serves 4 Prep 15 mins Cook 40 mins raw burg­ers only

500g turkey thigh mince 2 spring onions, finely chopped 85g ched­dar, grated 1kg sweet pota­toes, peeled

and cut into chips 3 tbsp olive oil 4 soft whole­meal rolls ¼ cu­cum­ber, thinly sliced tomato ketchup salad, to serve (op­tional)

1 Heat oven to 200C/180C fan/gas 6. Put the mince in a large bowl with the spring onions, ched­dar and some sea­son­ing. Mix well, then shape into four even-sized burg­ers. Chill for 15 mins.

2 Put the sweet potato chips on a large non-stick bak­ing tray and toss in 2 tbsp of the oil and some salt. Cook in the oven for 30 mins, turn­ing half­way through.

3 Heat the re­main­ing oil in a large fry­ing pan over a medium heat and cook the burg­ers for 10 mins un­til golden. Turn over and re­peat for the other side un­til they're cooked through. Split the rolls, place a burger into each with some sliced cu­cum­ber and a dol­lop of ketchup, and serve along­side the sweet potato chips and salad, if you like. PER SERV­ING 644 kcals, fat 22g, sat­u­rates 8g, carbs 72g, sug­ars 16g, fi­bre 9g, pro­tein 40g, salt 1.8g

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