VEGGIE BURGER WITH GARLIC MAYO

EVERYDAY EASY

SERVES 4

READY IN 1HR

SYNS PER SERVING 1/2 (ADD 6 SYNS IF NOT USING ROLL AS HEALTHY EXTRA A)

 

200g carrots, coarsely grated

100g butternut squash, coarsely grated

400g can chickpeas

1 garlic clove

1 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp smoked paprika

1 egg

800g potatoes, chipped

8 tbsp fat free natural yoghurt

2 level tbsp extra light mayo

1 garlic clove

Wholemeal roll/sandwich thin

 

Preheat oven to 200°C/fan 180°C/gas 6.

Boil carrots and butternut squash for 8-10 mins. Drain well in sieve, squeezing oujt all extra liquid. Transfer to food processor.

Parboil potato chips for 4-5 mins, then spread on large baking tray in single layer and spray with low-cal spray. Season and put into oven for 25-30 mins, shaking halfway through.

Add chickpeas, garlic, spices and egg to food processor and whizz until smooth. Season, then shape the mixtur einto 4 burgers.

Transfer to a non-stick baking tray and spray with low-cal spray.

Mix together the yoghurt, mayo and garlic in a small bowl, then season with black pepper. Fill each roll with lettuce, tomato slices, top with a burger then add garlic mayo. Serve with chips and extra salad.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s