Red Pesto, Sweet Potato and Tuna Burgers
Slimming Eats Recipe
Makes 8 burgers (serves 4)
Extra Easy – 1.5 syns per 2 burgers
- 400g of sweet potato
- 340g of tinned tuna in water, drained
- 2 tablespoons of red pesto (5 syns)
- 1 small onion, finely chopped
- half a red pepper, finely chopped
- 1/4 cup of sweetcorn
- 1/4 cup of frozen peas
- 1 egg, beaten
- Frylight or Pam spray
- Salt and Black pepper
Place your sweet potato in a steamer above a saucepan of boiling water and steam until softened. Drain and set aside to cool.
Spray a frying pan over a medium high heat with some Frylight or Pam spray, add your onion and red pepper and fry until softened.
To a large bowl, add the sweet potato, tuna, onion, pepper and pesto and mix thoroughly to combine.
Mix in the beaten egg and then add the sweetcorn and frozen peas.
Form into 8 equal sized burgers.
Place on some greaseproof paper on a plate and cover with clingfilm and refrigerate for a few hours to firm.
I only cooked four of these at once, saving the other four for the next day, you can either cook them all at once or do the same.
Preheat oven to 200c or 400f (gas mark 6)
spray a baking tray with some Frylight or Pam spray.
Carefully place on the burgers and spray over the top.
Place in the oven and bake until both sides are golden. approx 30 mins. You will need to flip them over half way through cooking time.
Serve with your choice of sides. I served mine with a baby spinach and beetroot salad.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information: