GEMMA ATKINSON

THE ‘STRICTLY COME DANCING’ STAR SHARES TWO RECIPES FROM HER BOOK ‘THE ULTIMATE BODY PLAN’

SERVES 4 INGREDIENTS

● 500g/1lb 2oz sweet potatoes, peeled and cubed

● 175g/6oz kale or spring greens, shredded

● 2 tbsp olive oil

● 1 small onion, finely chopped

● 2 garlic cloves, crushed

● A small bunch of chives, snipped

● 50g/2oz roasted hazelnuts or almonds, chopped

● 2 tbsp plain flour 2 tsp wholegrain mustard

● 75g/3oz mixed seeds, eg pumpkin, sunflower, sesame

● Salt and freshly ground black pepper

TO SERVE

● 4 wholemeal rolls or burger buns

● Tomato and lettuce, sliced

● Ketchup or chilli sauce, for drizzling

This recipe is for four veggie burgers because I like to prepare them in advance and then chill them in the fridge overnight, or even freeze them for a later date, before cooking.

1. Cook the sweet potatoes in a saucepan of boiling salted water for about 15 minutes until tender. Drain well and set aside to cool before roughly crushing with a potato masher. Don’t worry if it’s a bit lumpy.

2. Meanwhile, cook the kale or spring greens in a saucepan of lightly salted boiling water for 4-5 minutes. Drain and roughly chop.

3. Heat 1 tablespoon of the olive oil in a small frying pan set over a medium heat, add the onion and garlic and cook for 6-8 minutes, stirring occasionally, until softened. Stir in the chives.

4. Combine the onion mixture in a bowl with the mashed sweet potatoes, cooked greens and nuts. Stir in the flour and mustard and season to taste with salt and pepper. Divide into four portions and use your hands to shape each one into a burger. Roll each burger in the mixed seeds, pressing lightly to coat them all over. Cover and chill in the fridge for at least 30 minutes to firm up.

5. Heat the remaining oil in a non-stick frying pan set over a medium heat. Cook the burgers for 3-4 minutes on each side until crisp and golden brown. Remove and drain on paper towels.

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.