Sweet potato burgers

1 HOUR 30 MINUTES | SERVES 4 | EASY |

V

sweet potatoes 500g, scrubbed

red onion 1, thinly sliced

limes 2, juiced

spray oil garlic 3 cloves, finely chopped

ginger a thumb-sized piece, finely chopped

ground cumin 1 tsp

smoked paprika 1 tsp

kidney beans 400g tin, drained and rinsed

burger buns 4, halved and toasted

low-fat mayonnaise 2 tbsp

avocados 2, sliced

plum tomatoes 4, sliced

Little Gems 2, chopped

• Heat the oven to 200C/fan 180C/gas 6. Prick the sweet potatoes all over, put onto a baking tray and roast for 45 minutes-1 hour or until completely tender. Use a spoon to scoop out the soft flesh and tip into a bowl. Finely chop the skins then tip into the same bowl.

• Put the red onion in a bowl and add a pinch of salt and the juice of one of the limes. Use clean hands to really squeeze and massage the salt and lime juice into the red onion slices to help them soften.

• Heat a little spray oil in a non-stick pan and cook the garlic and ginger for 2-3 minutes or until smelling fragrant. Tip in the cumin, paprika and kidney beans, and toss over the heat for 1 minute. Tip into a food processor and pulse until chunky but starting to clump, then tip into the bowl with the sweet potato and plenty of seasoning, and mix well. Use clean hands to form into four patties, put onto a plate and chill for 20 minutes.

• Heat more spray oil in a large non-stick frying pan and cook the burgers for

3-4 minutes on each side or until golden, then put into the oven for 10 minutes until warmed through.

• Spread the buns with Ω tbsp of the mayo, then top with a burger. Add some slices of avocado, a few tomato slices and some lettuce. Top with a few of the pickled onions and put on the lids. Serve the remaining lettuce, avocado, tomatoes and onions on the side with the remaining lime squeezed over.

PER SERVING 667 KCALS | FAT 24.8G

SATURATES 4.6G | CARBS 83.8G | SUGARS 22.6G

FIBRE 17.9G | PROTEIN 18.3G | SALT 1.3G