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Vegie ricotta burgers
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Delight all ages with these bite-sized vegetarian treats.
Ingredients:
  • 6 dinner rolls
  • 9.20 gm olive oil
  • 4 green shallots, ends trimmed, thinly sliced
  • 140g (1 cup) coarsely grated orange sweet potato (kumara)
  • 1 zucchini, ends trimmed, coarsely grated
  • 2 garlic cloves, crushed
  • 80g (1/2 cup) frozen peas
  • 250g fresh low-fat ricotta, drained (see note)
  • 62.50 ml fresh basil leaves, chopped
  • 30g (1/3 cup) dry (purchased) breadcrumbs
  • Vegetable oil, to shallow fry
  • 6 baby cos lettuce leaves, washed, dried
  • 2 egg tomatoes, thinly sliced
  • Tomato sauce, to serve
Instructions:
  • Follow the instructions on the package and bake the rolls.
  • Heat oil in a non-stick pan over medium heat. Sauté shallot for 1 minute until soft. Add sweet potato, zucchini, and garlic and cook for 5 minutes until sweet potato is tender. Stir in peas and set aside.
  • Mash the ricotta and basil together until well combined. Mix in the sweet potato mixture. Shape the mixture into 6 patties, coating them in breadcrumbs. Chill in the fridge for 30 minutes before cooking.
  • Heat your frying pan with just enough oil to reach 3mm up the side of the pan over medium-high heat. Cook the patties for 2 minutes on each side until they are beautifully golden brown. Transfer them to a plate lined with paper towel to drain off any excess oil.
  • Cut the rolls in half, top one half of each with fresh, crisp lettuce and juicy tomato slices, place the savory patties on top, and finish with a delightful drizzle of tomato sauce.

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