Cheese and Vegetables Burger with Chickpeas Mashed Potatoes

Cheese and Vegetables Burger
24/08/2015 Green Common

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Original Taste Catering Company Limited

SERVINGS: 1 Person
PREPARATION TIME: 30 Min
COOKING TIME: 10 Min
DIFFICULTY: Easy

INGREDIENTS

  • 1/2 piece Cooked beetroot
  • 1/3 piece Zucchini, sliced
  • 1/3 piece Yellow zucchini, sliced
  • 1/2 piece Cooked potato
  • 1/2 bowl Cooked chickpeas
  • 1 tablespoon Low-fat milk
  • 3 leaves Lettuce
  • 1 piece Whole wheat burger bun
  • 1 slice Low-fat cheese
  • 1/2 bowl Cooked corn kernels

SEASONINGS

  • Pinch Italian herbs
  • 1/4 teaspoon Olive oil
  • 1/6 teaspoon Salt
  • Pinch White pepper

DIRECTIONS

  1. Use fork to press the beetroot and potato separately until they become paste. Press the chickpeas into smaller cubes.
  2. Add chickpeas into the mashed potatoes. Mix well with salt, pepper and low-fat milk.
  3. Toss in herbs and olive oil to zucchini and yellow zucchini. Preheat an oven to 170°C and bake for 3 minutes.
  4. Place the lettuce leaves on the burger bun. Top the burger with zucchini, yellow zucchini and cheese.
  5. Top the mashed beetroot with the mashed potato. Then garnish the side of the dish with corn kernels.

份量: 1 人份
準備時間: 30 分鐘
烹飪時間: 10 分鐘
難度: 容易

食材

  • 熟紅菜頭 1/2個
  • 翠玉瓜 (切片) 1/3 個
  • 意式黃瓜 (切片) 1/3 個
  • 熟馬鈴薯 1/2個
  • 熟雞心豆 1/2碗
  • 低脂奶 1湯匙
  • 生菜 3片
  • 全麥漢堡包 1個
  • 低脂芝士 1片
  • 熟粟米粒 1/2碗

調味料

  • 意式香草 少量
  • 橄欖油 1/4茶匙
  • 鹽 1/6茶匙
  • 白胡椒粉 少量

烹調步驟

  1. 用叉分別把紅菜頭及馬鈴薯壓爛成蓉;雞心豆則壓成粗粒。
  2. 將雞心豆加入薯蓉,伴入鹽、胡椒粉和低脂奶。
  3. 撤香草及橄欖油撤上翠玉瓜及意式黃瓜,用焗櫨以170°C烤 3分鐘。
  4. 生菜放於漢堡包底上,再放上翠玉瓜、意式黃瓜及芝士。
  5. 把薯蓉放在紅菜頭蓉上,再以粟米粒拌碟