Barbecue baked sweet potatoes
This veggie barbecue dish is effort-free - just pop the potatoes on the coals and wait til meltingly soft
Pork & fennel burgers with fennel slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 8 good-quality pork sausages
- 1 tsp fennel seeds
- pinch dried chilli flakes
- zest and juice 1 lemon
- 2 tbsp reduced-fat mayonnaise
- ½ onionthinly sliced
- 1 bulb fennelthinly sliced
- 4 breadrolls, split in half
Nutrition: per serving
- kcal424
- fat24g
- saturates7g
- carbs32g
- sugars5g
- fibre2g
- protein20g
- salt2.09g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins until golden and cooked through.
step 2
Meanwhile, mix the remaining zest and juice with the mayo and seasoning, then stir in the onion and fennel. Leave to stand while the burgers finish cooking.
step 3
Place a burger in each roll with some slaw, serving any extra on the side.
