Chicken and spinach burger with baked sweet potatoes

Ingredients

For 1 serving

• Ground chicken140 g
• Spinach80 g
• Rolled oats15 g
• Sweet potatoes200 g
• Mixed salad greens60 g
• Extra virgin olive oil10 g
• Paprika1 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: October – March

Method

1. Heat the fan oven to 200 °C. Wash the sweet potatoes, cut them into wedges of about 2 cm with the skin on and toss on a lined baking tray with half the oil, the paprika and salt.
2. Roast the sweet potatoes for 30 minutes, turning halfway, until soft and caramelised at the edges.
3. Meanwhile wash the spinach and blanch it in a little boiling water for 1–2 minutes, until wilted; drain, squeeze well and chop.
4. Mix the spinach with the minced chicken, the oats, salt and black pepper and leave for 5 minutes so the oats absorb the moisture; shape a burger about 1.5 cm thick.
5. Heat the remaining oil in a non-stick pan over medium heat and cook the burger for 5 minutes per side, until golden and no longer pink in the centre.
6. Wash the mixed salad leaves and serve with the burger and sweet potatoes.