Slimming World vegan bhaji burger recipe - 8½ Syns each (deduct 6 Syns if using Healthy 'b' choice)

This recipe is from the Slimming World "Va Va vegan" cook book available exclusively to Slimming World members through groups or online. To find out more go to https://www.slimmingworld.co.uk/​

Serves 4
8½ Syns each (deduct 6 Syns if using Healthy 'b' choice)

1 large onion, thinly sliced
1 large sweet potato, peeled and grated
1 large carrot, grated
2cm piece fresh root ginger, peeled and grated
½-1 red chilli, deseeded and finely chopped
2 tsp mild curry powder
50g gram flour (also known as chickpea flour)
zest and juice of 1 unwaxed lime
low-calorie cooking spray
4 x 60g wholemeal rolls, split
sliced lettuce, cucumber, tomato
and roasted red peppers in brine from a jar, to serve

Preheat your oven to 200°C/fan 180°C/gas 6.

Put one-quarter of the onion in large bowl and add the sweet potato, carrot, ginger, chilli, curry powder, flour and lime zest. Add the lime juice and 1-2 tbsp cold water and mix well. You want the mixture to hold together when pressed.
Squeeze the mixture into 4 large balls, then put them on a non-stick baking tray and flatten into burger patties. Spray with low-calorie cooking spray and bake for 25-30 minutes or until golden and cooked through, turning them carefully halfway.
Meanwhile, place a non-stick frying pan over a medium heat and cook the remaining onion with 3 tbsp cold water for 5 minutes or until softened, stirring occasionally. Spread the onion out on a non-  stick baking tray, spray with low-calorie cooking spray and bake below the burgers for 15-20 minutes or until crispy, stirring halfway.
To make the sauce, mix the soya yogurt with the chutney and divide between 4 small pots.
Fill the rolls with lettuce, cucumber, tomato, a bhaji burger, the crispy onions and the red pepper. Serve with Slimming World chips salad and sauce.