Just a few swaps and a burger can be healthy, thanks very much.

The beans provide protein and fiber to keep blood sugar levels steady

says Rose. Cravings? Gone.

INGREDIENTS

• ½ white onion
• 2 cloves garlic
• 90g tinned mixed beans
• 1 tsp dill
• 1 tsp chopped thyme
• 3 egg whites 30g butternut squash
• 30g carrot
• ¼ red onion
• 30g tomatoes
• 1 tbsp tomato paste
• ½ tsp chilli flakes
• ½ tsp curry powder
• ½ tsp dried thyme
• ½ tsp ginger

METHOD

1 . Preheat the oven to 200°C.
2 . Chop the butternut squash and the carrots into chunks and roast for 40-50 minutes.
3 . Chop the white onion and lightly fry until soft.
4 . Finely chop one of the garlic cloves, add to the pan for one minute.
5 . Drain the beans and mash.
6 . Add the beans to the pan, cook for one more minute, sprinkle over the chopped dill and thyme.
7 . Remove the pan from the heat and set aside to cool.
8 . Once cooled, stir in the egg whites – these will hold the patties together.
9 . Form into individual burgers.
10 . Place on a baking tray and bake for 6-8 minutes on each side.

For the sauce:

11 . Lightly fry the red onion until soft.
12 . Add the tomatoes, tomato paste, chilli flakes, curry powder and thyme to cover the onion.
13 . Slice the other garlic clove and add it, along with the ginger and cook for another minute, before serving.

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