Name: Chicken and sundried tomato burgers with crispy sweet potato wedges
Total time: 2100 s
Yield: 4
Ingredients: 1 pack chicken chipolata sausage; 8 sundried tomatoes; 1 handful basil; 1/2 lemon; 100 gram thick Greek yogurt; 1/4 teaspoon garlic granules; 1/2 teaspoon pure honey; 500 gram sweet potato; 2 tablespoon roast potato seasoning; 1 teaspoon cornflour; 4 high protein white roll; as needed little gem lettuce; 1 tomato; 2 tablespoon feta cheese; 1 pack beetroot, apple and pink cabbage slaw

Step 1

Pre heat the oven to 200°C fan. Cut the M&S sweet potatoes (500 g) into wedges, toss in 1 tbsp olive oil and sprinkle in the M&S roast potato seasoning (15 g) and cornflour (3 g) . Place on a baking sheet in a single layer and roast for 25-30 minutes, until golden and crisp. Season with salt at the end.

Step 2

De-skin the  M&S Collection chicken chipolata sausages (1 pack) and place them in a mixing bowl with the sundried tomatoes (8) and basil (1 handful) . Add the zest of the lemon (1/2) and stir to combine. Shape into four equal-sized patties.

Step 3

Mix the thick Greek yogurt (100 g) , garlic granules (as needed) and M&S pure honey (4 g) . Season with salt and pepper.

Step 4

Heat a splash of oil in a non-stick frying pan over a medium heat and fry the chicken burgers until golden brown and cooked through – around 3 minutes on each side. Meanwhile, toast the M&S high protein white roll (4) .

Step 5

To assemble, spread the garlic yogurt over each bun, and add some little gem lettuce (as needed) , a slice of tomato (1) , and the burger. Add a little extra yoghurt to the top bun, sprinkle over some feta cheese (20 g) , and place the other half of the bun on top. Serve with the fries and M&S beetroot, apple and pink cabbage slaw (1 pack) .

Chicken and sundried tomato burgers with crispy sweet potato wedges

RECIPE

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