Introducing our ‘recipe swap’ series, designed specifically for weight loss surgery patients. This series aims to provide delicious and nutritious alternatives to traditional recipes, ensuring you can still enjoy your favourite meals while adhering to dietary guidelines post-surgery. Each recipe is carefully crafted to be lower in calories and easier on your digestive system, while still being rich in essential nutrients.
Low Fat beef burgers with homemade coleslaw and sweet potato wedges
Opt for a healthy twist with low-fat beef burgers, homemade coleslaw, and crispy sweet potato wedges. Perfect for any craving!
STAGE 3
Makes 2 servings
Ingredients
- 1 small sweet potato, cut into wedges
- 1⁄2 an onion, finely chopped
- Spray oil
- 200g minced beef (less than 5% fat) 1 egg, beaten
- 2 leaves lettuce
- 1 tomato
- Gherkins (optional)
- 1⁄2 onion sliced
- Salt and pepper to taste
For the coleslaw:
- An eighth of a white cabbage
- Half a carrot
- Quarter of a red onion
- 1 tbsp light mayonnaise
- 1 tbsp 0% fat Greek yoghurt
- 1⁄2 tsp Dijon mustard
- Salt and pepper to taste
Method:
- Pre-heat the oven to 200°C.
- Place the sweet potato wedges into a roasting tin
- Fry the onion in 2 sprays of oil in a non-stick until soft, about 4 minutes.
- Mix onion, salt and pepper and mince in a bowl, adding enough egg to bring the mixture together (you won’t need it all) and shape into burgers.
- Put the burgers on a plate and refrigerate for 30 minutes to firm up.
- Meanwhile, make the coleslaw. Finely slice the cabbage and onion and coarsely grate the carrot.
- Combine with the remaining ingredients, mixing well.
- Add 2 sprays of oil to the frying pan and cook burgers on 6-7 minutes each side, until golden and cooked through.
- Sandwich burgers between two lettuce leaves
- Top with gherkins and sliced tomato and serve coleslaw and sweet potato wedges on the side – you may have some left over!