Mains

Vege patties with herbed yoghurt

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

400g kumarasweet-potatoX, peeled, chopped
2 x 300g cans chickpeagarbanzoXsgarbanzosX, drained, rinsed
3 teaspoons ground coriandercilantroX
1 ½ teaspoons smoked paprika
¾ cup fresh breadcrumbs
⅓ cup chopped fresh coriandercilantroX
olive spray oil
¼ cup chopped fresh mint
½ cup reduced-fat Greek yoghurt

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Instructions

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1 Boil kumara for 10 minutes or until tender. Drain well. Add chickpeas, ground coriander, paprika, breadcrumbs and half the fresh coriander. Mash well to combine.

2 Shape 1/2 cupfuls of mixture into 8 patties. Spray with oil. Cook in a non-stick pan over a medium-high heat for 3 minutes on each side or until golden.

3 Meanwhile, combine mint, yoghurt and remaining fresh coriander in a bowl. Serve 2 patties with a dollop of herbed yoghurt.

Serving suggestion

Green salad

Nutrition Info (per serve)

Calories 380 cal

Kilojoules 1590 kJ

Protein 15 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 65 g

Sugar 10 g

Dietary fibre 12 g

Sodium 490 mg

Calcium 150 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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