Ingredients:
For the burgers: 450g lean turkey mince/low fat vegetarian mince* 1 medium sized egg 20g fresh coriander, finely chopped, plus extra to garnish 1 green chilli, finely sliced 2 spring onions, finely sliced 1 tsp Thai 7 Spice seasoning half a small red onion, finely chopped slice of fresh lime to garnish For the vegetable side dishes: 2 large sweet potatoes 1 tsp ground cinnamon 10 cherry tomatoes, sliced in half 50g baby leaf spinach
MAKES 5 BURGERS AND 3 SERVINGS OF MASH AND VEG

Method:
Preheat oven to 175˚C/350˚F.
In a large bowl, mash up the mince, using a masher or your hands. Add the remaining burger ingredients and mix well until well combined. Shape the mixture into 5 patties, then transfer to a lightly greased baking tray. Oven cook for 10 minutes. Turn over and cook for a 10-15 minutes. The juices will run clear when cooked.
For the vegetable side dishes: Bake the sweet potatoes in the oven for 45 minutes or until soft. Using a fork, scrape the contents of the potatoes into a bowl. Discard the skin. Mash thoroughly and season well. Stir in the cinnamon.
Pour cold water into a non-stick frying pan (just enough to cover the base). Add the tomatoes and cook gently for 2 minutes, stirring frequently. Add the spinach and wilt gently.
Store the burgers and mash in separate airtight containers and refrigerate for up to 3 days.