• ½ onion, finely chopped
• ¾ cup sweet potato (kumara), cut into cubes
• 1 small carrot, grated
• ½ cup pumpkin, cut in cubes
• ¼ cup celery, finely chopped
• 2 tsp tomato puree
• 2 tsp garlic puree
• 1½ tsp mustard
• 1-4 tbsp Moroccan Seasoning (add to taste)
• Salt and pepper, to taste
• Oil to fry

• 1⁄₃ cup Loprofin Baking Mix
• ½ cup Loprofin Rice (pre-cooked)

1. Cook all the vegetables together in boiling water until soft. Drain well (you do not want any water in the mixture) and mash together.
2. Add the tomato puree, garlic puree, mustard, seasoning, Loprofin Baking Mix and pre-cooked Loprofin Rice and mix until combined (you may need to add additional Loprofin Baking Mix to ensure the mixture is a mash potato consistency). Season with salt and pepper.
3. Divide the mixture into 4 portions and shape into patties.
4. Heat some oil in a fry pan*. Cook the burgers for 5-6 minutes, turning frequently, until golden and crisp on each side.

Tip: For a lighter variation, you can also cook the patties on a lightly greased baking tray at 200°C for 15-20 minutes or until browned.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.