This is a great lunch to have if you’re feeling peckish and fancy a bigger meal.
I make the vegetable ‘burger buns’ when I have potatoes and veg left over from a meal. Just mash the cooked potatoes and cooked veg together, add a splash of skimmed milk and a tbsp 0% fat Yeo Valley creme fraiche. Mix and season. Mould this mixture into burger shapes and put on a baking tray before cooking on 180C for about 20 mins. These can be kept in a fridge overnight and used the next day – heated up in a microwave.
Make the ‘Stacker’ by adding bacon medallions, mushrooms and eggs fried in Frylight. It can be served with a tbsp of Heinz ketchup (50% less sugar) for no points. Enjoy!