Prep 15 mins
Cook 10 mins
400g can chickpea , drained
1 small onion , finely chopped
1 garlic clove ,crushed
500g chicken or turkey mince
1 small sweet potato (about 100g/4oz), grated
olive oil , for brushing
TO SERVE 12 mini bagels
2 tbsp low-fat mayonnaise
iceberg lettuce , shredded
2 tomatoes , sliced
1/4 cucumber , sliced
- Heat grill to medium. Whizz the chickpeas in a food processor or mash until well broken up. Put into a bowl with the onion, garlic, mince and sweet potato. Mix well and season. Can be frozen for up to 1 month.
- Line a baking sheet with foil. Divide the mixture into 12 and shape into mini burgers. Put onto the baking sheet, brush with oil and grill for 10 mins, turning once. Can be chilled and reheated in the microwave on High for 2 mins.
- Split the bagels and toast under the grill, if you like. Spread the bases with mayonnaise, top with a chicken burger, some shredded lettuce, tomato, cucumber and the bagel tops.
Again this is how it is supposed to look and I will post what it ended up looking like when we had it!
Our version of this is going to be with mini buns because after looking in 3 grocery stores I didn't see 1 bagel so buns is what we get!
I will just steam some broccoli to go along with it.