WW 5.5pt
serves 4
350g sweet potato (kumara), peeled and chopped
1 x 400g can brown lentils, rinsed and drained
50g 99% fat free semi-dried tomatoes, finely chopped
3 green shallots, thinly sliced diagonally
1 egg, lightly beaten
1/3 cup breadcrumbs
2 tsp olive oil
1 medium brown onion, halved, thinly sliced
1 tbs balsamic vinegar
1 tsp brown sugar
4 large round wholemeal bread rolls, halved horizontally
60g baby rocket leaves
1 large tomato, sliced
preheat oven to 200C or 180C fan forced. Line a baking tray with baking paper. Steam the sweet potato for 10 mins or until tender. Mash, then cool slightly. Place sweet potato, lentils, tomato, shallots, egg and breadcrumbs in a large bowl. Season with salt and freshly ground black pepper and stir well until combined.
Divide mixture into 4 equal portions, shape each portion into a 9cm round patty about 1.5cm thick. Place patties onto prepared tray and spray with oil. Bake for 20 minutes, turning once, or until lightly browned.
Meanwhile, heat oil in a medium non-stick frying pan over low heat. Add onion and cook for 10 mins or until softened. Add vinegar and sugar, cook for a further 2 minutes. Season with salt and freshly ground black pepper.
Toast the cut side only of th bread rolls until lightly browned. Place roll bases onto serving plates and layer with patties, rocket, tomato and caramelised onion. Top with remaining toasted bread roll halves.
TIP!
You can substitute sweet potato with any type of regular potato when making patties.
