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Ingredients

400g orange sweet potato, peeled, roughly chopped
1 small carrot, peeled, grated
1 small zucchini, grated
1/4 cup frozen corn kernels, thawed
1/4 cup frozen peas, thawed
2 green onions, chopped
1 egg, lightly beaten
1/2 cup plain flour
2 teaspoons olive oil
4 multigrain bread rolls, halved
50g baby spinach
2 tablespoons Fountain sweet chilli sauce

Method

Step 1 Cook sweet potato in a saucepan of boiling, salted water for 8 to 10 minutes or until just tender. Drain. Refresh under cold water. Transfer to a bowl. Mash.
Step 2 Add carrot, zucchini, corn, peas, onion, egg and flour. Stir to combine. Shape mixture into four 2cm-thick patties.
Step 3 Heat oil in a non-stick frying pan over medium-high heat. Cook patties for 4 to 5 minutes each side or until golden and cooked through.
Step 4 Place patties on roll bases. Top with spinach, sauce and roll tops. Serve.

Sweet chilli vegetable burger

How to make Sweet chilli vegetable burger

Ingredients

Method