Chicken burgers with sweet potato wedges

Serves 2 (1 burger each)
Preparation time: 15 mins
Cooking time: 15 mins

250 gm lean chicken mince
½ cup canned chickpeas, drained, rinsed and chopped
1 zucchini, grated
1 egg
2 spring onions, chopped
3 medium sweet potatoes, peeled and cut into fingers
2 tbsp honey, warmed
1 tbsp sesame seeds
2 small wholemeal bread rolls, split
2 slices cheese
2 butter lettuce leaves, washed and dried
2 slices beetroot
1 tomato, sliced

1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. In a medium bowl, mix together chicken mince, chickpeas, zucchini, egg and spring onions, and season with salt. Divide mixture into 2 patties. Put onto a plate, cover and refrigerate for 10 minutes.
3. Meanwhile, put the sweet potato into a bowl and toss with honey and sesame seeds. Tip onto prepared baking tray, spread out and bake in preheated oven for 15 minutes until golden.
4. Heat a barbeque grill or frying pan over medium–high heat, and cook patties for 4 minutes each side.
5. To assemble burgers, place cheese, lettuce, beetroot and tomato onto one half of a roll. Top with a chicken patty and other half of the roll. Serve with sweet potato wedges.

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