Ingredients
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6 dinner rolls
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2 teaspoons olive oil
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4 green shallots, ends trimmed, thinly sliced
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140g (1 cup) coarsely grated orange sweet potato (kumara)
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1 zucchini, ends trimmed, coarsely grated
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2 garlic cloves, crushed
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80g (1/2 cup) frozen peas
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250g fresh low-fat ricotta, drained (see note)
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1/4 cup fresh basil leaves, chopped
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30g (1/3 cup) dry (purchased) breadcrumbs
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Vegetable oil, to shallow fry
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6 baby cos lettuce leaves, washed, dried
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2 egg tomatoes, thinly sliced
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Tomato sauce, to serve
Method
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1Bake rolls following packet directions.
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2Meanwhile, 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.
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3Use 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.
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4Add 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.
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5Cut 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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