3 sets of exercises:
mini squat jumps
double leg lifts
double leg lifts
(Approx 640 kcal per serving)
250g sweet potato
50g green beans
400g tin chickpeas (240g drained)
½ tbsp mild or medium curry paste (7g – depending on your preference)
1 tbsp chopped fresh coriander (15g)
25g plain flour
1 tbsp olive oil (15g)
1 oval wholemeal pitta bread
50g little Gem lettuce
100g cherry tomatoes
1 tbsp chopped fresh mint (15g)
5 tbsp natural yoghurt (75g – 3% fat)
sea salt and freshly ground black pepper
Peel the sweet potato and cut into chunks, then steam for about 10 minutes until tender and soft.
Meanwhile, trim the green beans and scallions and finely chop. Drain and rinse the chickpeas and dry well on kitchen paper – you need , then place in a large bowl and mash with a potato masher.
Once the sweet potato is ready add it to the chickpeas and mash again until smooth and combined. Mix in the curry paste and coriander with the green beans and scallions, then mix in the egg and flour. Season lightly with salt, if using and plenty of freshly ground black pepper. Mix until well combined and then shape into 4 patties with your hands.
Heat the oil in a large non-stick frying pan over a medium heat and add the patties. Cook for 5-6 minutes on each side until lightly golden, carefully turning them once with a fish slice.
Meanwhile toast the pitta bread in the toaster or under the grill. Cut into slices and arrange on plates with the little Gem lettuce that has been trimmed and separated into leaves. Cut the cherry tomatoes in half and scatter on top. Stir the mint into the yoghurt and drizzle on top of the lettuce and add the cooked curried chickpea & sweet potato burgers. Garnish with the lime cut into wedges to serve.
The burgers can be made up to 3 days in advance and kept covered with clingfilm on a plate in the fridge until ready to cook.