A flavoursome burger that's a winner with all the family!
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Heat the oven to 220°C, gas mark 7. Cut the sweet potatoes into thin wedges, place on a baking tray, drizzle and toss in 2 tsp oil. Season and bake for 30 minutes, turning once.
Meanwhile, in a food processor, whizz the bread to coarse crumbs. Add 4 chopped salad onions, the beans, egg and chipotle paste, then pulse until coarsely chopped.
Heat the remaining oil in a frying pan. Shape the mixture into 4 patties about 2cm thick. Add to the pan and cook over a medium heat for 5 minutes each side until lightly browned. Transfer to the sweet potato tray and cook for 5 minutes in the oven.
Slice the last salad onion and mix with the peppers, lime zest and juice.
Serve the burgers in ‘cups’ made from 2 lettuce leaves, with the sides.
Double the recipe and wrap the uncooked bean burgers in clingfilm, then open-freeze until solid and stack in a freezer box until needed.
Typical values per serving when made using specific products in recipe
Energy | 1,567kJ/ 372kcals |
|---|---|
Fat | 7g |
Saturated Fat | 1.2g |
Carbohydrates | 60g |
Sugars | 17.5g |
Fibre | 10.1g |
Protein | 11.7g |
Salt | 0.8g |
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