Crunchy smoked sweet potato chips
Coat chunky pieces of sweet potato with cornmeal or polenta and paprika for a smoky, crispy side dish
Cheesy omelette burgers
Serves 4
Easy
Prep:
Cook:
Fill bread rolls with chilli jam and chunky wedges of cheddar and pea omelette for a quick yet substantial vegetarian burger
Skip to ingredients
- 1 tbsp olive or rapeseed oil
- 8 large eggsbeaten
- 200g frozen peas
- 85g mature cheddargrated
- 4 large burger bunstoasted
- 4 tbsp onion chutneyor chilli jam
- handful salad leaves(we used rocket), to serve
- slices of tomato(optional), to serve
- sweet potatowedges (optional), to serve
Nutrition: per serving
- kcal558
- fat26g
- saturates9g
- carbs49g
- sugars7g
- fibre5g
- protein29g
- salt2.1g
Method
step 1
Heat the oil in a frying pan (roughy 20cm wide) and heat the grill to high. Season the eggs and add to the pan along with the peas. Quickly mix, then leave for 8 mins over a low-medium heat until the underside is set and just turning golden. Scatter over the cheese and grill for 3 mins until the surface is set and the cheese is bubbling.
step 2
Meanwhile, spread each burger bun with chutney or chilli jam. Cut the omelette into 4 wedges and sandwich between the buns, add a handful of leaves and a few slices of tomato, and serve with sweet potato wedges, if you like.
