Thursday's dinner of the Operation Transformation meal plan.

Ingredients

Serves: 2 (each serving contains approximately 600 kcal)

  • 250g sweet potato
  • 15g fresh coriander 
  • 5g fresh mint leaves 
  • 50g green beans
  • 2 scallions
  • 400g tin chickpeas (240g drained)
  • ½ tablespoon mild or medium curry paste (depending on your preference – 7g)
  • 1 egg
  • 25g plain flour
  • 1 tablespoon rapeseed oil (15g)
  • 1 oval wholemeal pitta bread
  • 50g little Gem lettuce
  • 100g cherry tomatoes
  • 5 tablespoons natural yoghurt (3% fat – 75g)
  • 1 lime
  • salt (optional) and freshly ground black pepper

Method

  1. Peel the sweet potato and cut into chunks, then steam for about 10 minutes until tender and soft. Pick the coriander from the stems and finely chop. Finely chop the mint leaves. 
  2. Meanwhile, trim the green beans and scallions and finely chop. Drain and rinse the chickpeas and dry well on kitchen paper – you need 240g, then place in a large bowl and mash with a potato masher.
  3. Once the sweet potato is ready add it to the chickpeas and mash again until smooth and combined. Mix in the curry paste and chopped coriander with the green beans and scallions, then mix in the egg and flour.
  4. Season lightly with salt (optional) and plenty of freshly ground black pepper. Mix until well combined and then shape into 4 patties with your hands.
  5. Heat the oil in a large non-stick frying pan over a medium heat and add the patties. Cook for 5-6 minutes on each side until lightly golden, carefully turning them once with a fish slice.
  6. Meanwhile, toast the pitta bread in the toaster or under the grill. Cut into slices and arrange on plates with the little Gem lettuce that has been trimmed and separated into leaves. Cut the cherry tomatoes in half and scatter on top.
  7. Stir the chopped mint into the yoghurt and drizzle on top of the lettuce and add the cooked curried chickpea and sweet potato burgers. Garnish with the lime cut into wedges to serve.

Prepare Ahead
The burgers can be made up to 3 days in advance and kept covered with cling film on a plate until ready to cook. Leftover portions of this recipe can be put in the fridge within 2 hours of cooking and can be stored in an airtight container for up to 3 days. Only reheat the burger once in the microwave when ready to eat or serve cold. If transporting bring cutlery with you.