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Vegie ricotta burgers

  • 0:30 Prep
  • 0:10 Cook
  • Makes 6


  • 6 dinner rolls
  • 2 teaspoons olive oil
  • 4 green shallots, ends trimmed, thinly sliced
  • 140g (1 cup) coarsely grated orange sweet potato (kumara)
  • 1 zucchini, ends trimmed, coarsely grated
  • 2 garlic cloves, crushed
  • 80g (1/2 cup) frozen peas
  • 250g fresh low-fat ricotta, drained (see note)
  • 1/4 cup fresh basil leaves, chopped
  • 30g (1/3 cup) dry (purchased) breadcrumbs
  • Vegetable oil, to shallow fry
  • 6 baby cos lettuce leaves, washed, dried
  • 2 egg tomatoes, thinly sliced
  • Tomato sauce, to serve


  • 1
    Bake rolls following packet directions.
  • 2
    Meanwhile, heat oil in a non-stick frying pan over medium heat. Add the shallot and cook, stirring, for 1 minute or until soft. Add sweet potato, zucchini and garlic and cook, stirring, for 5 minutes or until sweet potato is tender. Add peas and stir to combine. Set aside.
  • 3
    Use a fork to mash the ricotta and basil in a bowl until well combined. Add sweet potato mixture and stir until well combined. Place the breadcrumbs on a plate. Shape mixture into 6 patties and flatten slightly. Roll patties in breadcrumbs, pressing to coat. Place in the fridge for 30 minutes to rest.
  • 4
    Add enough oil to a frying pan to come 3mm up the side of the pan. Place over medium-high heat. Add patties and cook for 2 minutes each side or until golden brown. Transfer to a plate lined with paper towel to drain.
  • 5
    Cut rolls in half. Top one half of each roll with lettuce and tomato. Top with patties and drizzle with tomato sauce.

Source: taste.com.au


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