Pork and apricot burgers with sweet potato chips
Serves 2 ~ 14 Smart Points per serving
1 sweet potato (300g), cut into wedges
calorie controlled cooking spray
125g extra lean pork mince
35g ready-to-eat dried apricots, chopped finely (3sp)
2 tsp chopped fresh thyme
15g toasted pine nuts, chopped roughly (3sp)
salt and freshly ground black pepper
2 medium soft brown rolls
(50g each), toasted lightly 1 tbsp 0% fat natural greek yogurt
fresh salad leaves and slices of tomato
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Lay the sweet potato wedges on a large baking tray lined with non-stick baking parchment. Mist with the cooking spray, sprinkle with sea salt and roast for 30 mins, turning once, until soft and golden.
Meanwhile, put the mince in a large bowl and combine with the apricots, thyme and pine nuts. Season well, then shape into 2 patties. Mist a non-stick frying or griddle pan with cooking spray and heat until hot. Cook the burgers for 8–10 mins, turning once, until cooked through and golden. Place a burger in each of the soft rolls along with a dollop of yogurt, some salad leaves and tomato slices.
Serve with the sweet potato chips on the side.
If you're following No Count change the brown rolls for brown Warburton thins and use 3sp per serving from your weeklies to cover the apricots and pine nuts.