- 500g(1lb) Maris Piper potatoes
- 4tsp sunflower oil
- 500g (1lb) turkey breast mince
- 4 spring onions, trimmed and finely chopped
- 1 clove garlic, peeled and crushed, optional
- 2tsp lemon thyme leaves
- Salt and freshly ground black pepper
- Good handful of salad leaves and 2 cherry tomatoes per person
- 1tbsp reduced-fat coleslaw per person
Woman's Weekly cookery editor Sue McMahon says: A non-stick cooking liner is a boon for low-fat cooking as it prevents the chips from sticking to the tin.
- Set the oven to gas mark 7 or 220°C. Cut unpeeled potatoes into wedges and put in a roasting tin. Add 3tsp oil and stir to coat potato. Roast for 40-50 mins, turning after 30 mins.
- Mix the turkey mince with the spring onion, garlic, if using, thyme and seasoning. Shape into 4 burgers 10-11cm (4-4½in) in diameter; use a cutter as a guide. Chill for 30 mins, if possible.
- Heat a griddle pan. Rub the rest of the oil onto both sides of each burger, then griddle them, in 2 batches, for 3-4 mins each side. Serve with the salad, tomatoes, potato wedges and coleslaw. (Not suitable for freezing).
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Nutritional information per portion
- Calories 260(kcal)
- Fat 5.0g
- Saturates 1.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.