Sweet Potato Burger With Creamy Avocado
| Ingredients | 500 cal | 3000 cal |
|---|---|---|
| Sweet Potato | 0.25 | 1 |
| Dry Millet | 17g | 100g |
| Rolled Oats | 7.5g | 45g |
| Fresh Coriander | 0.5 tsp | 2 tbsp |
| Garlic Powder | Pinch | 1.5 tsp |
| Cumin | Pinch | 1 tsp |
| Salt | Pinch | 0.5 tsp |
| Pepper | Pinch | 0.5 tsp |
| Black Beans | 70g | 420g |
| Corn | 30g | 175g |
| Olive Oil | 1 tsp | 2 tbsp |
| Hamburger Buns | 1 | 6 |
| Avocado | 0.25 | 1 |
| Non-Fat Plain Green Yogurt | 14g | 85g |
| Lime Juice | 0.25 tsp | 1 tsp |
| Roma Tomato | 0.25 | 1 |
Single Meal; 1 Portion = 500 cal
Preheat oven to gas mark 6. Bake the sweet potato for 50-60 minutes or until soft.
While the sweet potato is baking, cook the millet until soft, about 20-30 minutes.
Once the sweet potato is baked and cooled, combine sweet potato, oats, half of the black beans, coriander, garlic powder, cumin, salt, pepper, and 1/2 of the oil in a food processor. Mix until smooth.
In a separate bowl, mix together the sweet potato mixture with the remaining beans, the corn, and millet.
Heat the remaining oil in a large pan on medium heat.
Place heaping spoonfuls of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form four-inch-diameter patties. Brown both sides of each burger.
While the patties are cooking, mash the avocado with a fork. Mix in the Greek yoghurt, lime juice, and salt. Stir in the tomatoes, and set aside.
Serve on a bun with a dollop of avocado cream sauce.
