Vegie ricotta burgers

Method

• 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.