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Prep 15 min, Cook 15 min, Serves 4

+ Ingredients

400g sweet potatoes, peeled and chopped
2tbsp sweet chilli sauce
1tbsp lemon juice
400g tin chickpeas in water, drained and rinsed
2 spring onions, finely chopped
1tsp ground cumin
¼ tsp dried chilli flakes
1tsp lemon zest
2 eggs, beaten
2tbsp chopped fresh flatleaf parsley
Cooking oil spray
4 sourdough rolls, halved and toasted
TO SERVE:
100g baby spinach
1 large tomato, sliced
½ small avocado, sliced

50g reduced-fat feta, crumbled

+ Method

1. Cook the sweet potatoes in a large pan of boiling water for 8 min or until very tender. Meanwhile, in a small bowl, combine the sweet chilli sauce and lemon juice, then set aside.

2. Drain the potatoes, then whiz in a food processor with the chickpeas until roughly crushed. Add the spring onions, cumin, chilli flakes and lemon zest and whiz to combine. Gently stir in the eggs and parsley, then divide the mixture into 4 x 10cm burgers.

3. Spray a frying pan with a little oil, then put over a medium heat and cook the burgers for 2“3 min on each side until golden and cooked.

4. Top the bottom half of each roll with spinach leaves and a burger, then drizzle with the chilli dressing and add tomato and avocado slices, followed by the feta and the roll tops.

+ Ingredients

Per serving:

+ Method

402kcal, 17.4g protein, 11.1g fat, 3.5g saturates, 61.9g carbs, 10.1g sugar, 9.8g fibre, 2.2g salt, 262mg calcium, 4.8mg iron

Low cal, low sats, low sugar, high calcium, high iron, vegetarian, 2 of 5-a-day

+ Ingredients

Nutrition tip:

+ Method

Chickpeas have been found to help with weight control. In one study, adults who ate 100g chickpeas each day for four weeks ate fewer processed snacks and felt fuller than when they didnt include chickpeas in their diet.