Sweet Potato Wedges with Beetroot Burger, Peas & Poached Egg

I love the Gosh Food Range and especially these Gosh Free From beetroot burgers – they are such a nice alternative to beef burgers but that’s not the only way I use them.

In this dish, I crumbled the beetroot burger onto some sweet potato wedges and added some peas and a poached egg! It was delicious! 😀

Ingredients Per Person

• 1 small sweet potato
• 1 Gosh beetroot burger
• 1 egg
• Handful of frozen peas
• 2 tbsp extra virgin olive oil
• Salt & pepper to taste

Directions

1. Preheat the oven to 190 degrees / gas mark 5
2. Wash the sweet potato leaving it wet and pierce it several times with a knife
3. Pop it on a microwaveable plate and in the microwave for 3-4 minutes to soften as this allows for easier cutting (check it to make sure it isn’t cooking)
   1. If you have muscles made of steel, feel free to skip the microwave part and go straight to chopping it after washing it 😉
4. Chop the potato into wedges and pop on a baking tray
5. Drizzle with 1 tbsp of the olive oil and a sprinkle of salt, making sure the wedges are coated top and bottom and pop in the oven, setting the timer to 15 minutes
6. Once the 15 minutes is up, pop the beetroot burger in the oven and set the timer for a further 25 minutes
7. When the alarm goes off, leave the potato and the burger in the oven and boil the kettle
8. Coat a saucepan with olive oil and pour the boiling water in
9. Stir the water with a tablespoon making a little whirlpool and crack the egg in the middle
10. Set the timer for 4 minutes for a runny yolk or 6 minutes for a soft but not runny yolk
11. Pop some olive oil in a frying pan and saute the frozen peas
12. Whilst the egg is cooking, get a plate ready and take the potato and beetroot burger out of the oven
13. Pop the potato on the plate leaving space in the middle
14. Crumble the beetroot burger in the middle and add the peas
15. Once the egg is cooked to your liking, pop it on top
16. Sprinkle with salt and pepper

Enjoy 🙂

With love, Tash ❤ x