Vegetable burgers with kumara wedges

Photographer: HFG staff

Whether you're cooking for a vegetarian, or just fancy a meat-free supper, these vibrant veggie burgers are a delicious, nutritious option.

Serves: 4

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

700g kumarasweet-potatoX, scrubbed and cut into wedges
spray oil
1 large red onion, sliced into rings
1 tablespoon finely chopped thyme leaves
1 tablespoon finely chopped rosemary leaves
1 large eggplantaubergineX (around 400g), sliced into 12–16 rounds
4 crusty wholegrain bread rolls, halved horizontally
4 tablespoon pesto
3 cups baby rocketarugulaX leaves
2 medium tomatoes, sliced
125g ball reduced-fat mozzarella, sliced

Instructions

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1 Preheat the oven to 210°C/fan 190°C/gas 7. Line a baking tray with baking paper.

2 Put the sweet potato wedges on to the tray, spray with oil and bake for 25 min or until golden and tender.

3 Meanwhile, heat the barbecue to a medium-high heat. Spray a heavy-based frying pan with oil and cook the onion for 6–7 min, turning once, until softened. Sprinkle with one-third of the herbs and toss to coat. Transfer to a plate and cover to keep warm.

4 Lightly spray the eggplant slices with oil and cook, in batches if necessary, on the barbecue for 3–4 min on each side until golden and cooked. Sprinkle the slices on both sides with the remaining herbs.

5 Put the bread roll bases on to four plates. Spread each with pesto, then add the rocket, tomato slices, eggplant, mozzarella and the onion rings. Add a roll top to each and serve with the wedges.

Nutrition Info (per serve)

Calories 443cal

Kilojoules 1854kJ

Protein 16.5g

Total fat 13.4g

–Saturated fat 4.2g

Carbohydrates 68.3g

–Sugars 18.8g

Dietary fibre 12.1g

Sodium 591mg

Calcium 399mg

iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.