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Rice & Quinoa Sweet Potato Burgers

  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 1 packet Continental Spinach Ricotta and Parmesan Rice & Quinoa
  • 1 small (300 g) sweet potato, peeled and diced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons olive oil
  • 4 lettuce leaves
  • 2 tomatoes, sliced
  • 1 avocado, sliced
  • 4 seeded or wholemeal buns
  • 4 tablespoons hummus, tzatziki or mayonnaise

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

509kcal

Energy (kJ)

2133kJ

Protein (g)

16.0g

Carbohydrate incl. fibre (g)

56.9g

Carbohydrate excl. fibre (g)

37.0g

Sugar (g)

14.0g

Fibre (g)

19.8g

Fat (g)

28.7g

Saturated fat (g)

4.7g

Unsaturated fat (g)

21.3g

Monounsaturated fat (g)

13.9g

Polyunsaturated fat (g)

7.5g

Trans fat (g)

0.0g

Cholesterol (mg)

9mg

Sodium (mg)

459mg

Salt (g)

1.15g

Vitamin A (IU)

52362IU

Vitamin C (mg)

33.0mg

Calcium (mg)

291mg

Iron (mg)

7.67mg

Total

2036kcal

8533kJ

63.8g

227.5g

148.1g

55.9g

79.4g

114.9g

19.0g

85.4g

55.4g

30.0g

0.0g

35mg

1835mg

4.60g

209447IU

132.1mg

1165mg

30.70mg


  • 1 Cook Rice & Quinoa following pack directions. Allow to cool.
  • 2 Boil or microwave sweet potato until tender. Mash and allow to cool.
  • 3 Combine Rice & Quinoa, sweet potato, feta and pine nuts. Form into 4 burgers. Heat oil and fry burgers for 3 minutes each side until golden brown and warmed through.
  • 4 Serve burgers on buns with lettuce, tomato, avocado and your choice of sauce.