Garlic Ginger Masala Veggie Burger Bowls

Place about 4 cups of water in a medium size saucepan and bring to the boil. Add potatoes and sweet potato, cover and boil until very tender, about 10 minutes.

While potatoes are cooking, heat 1 tablespoon olive oil in a nonstick frying pan. Add onion and garlic and fry until fragrant and golden. Add grated carrot and broccoli and fry for 5 minutes. Then add the curry powder and fry, stirring for 1 minute.

Mash the potatoes with a drizzle of olive oil and salt and pepper until smooth. Stir onions, grated carrots and broccoli into the mashed potato. Allow to cool slightly.

When you can handle the mixture, form little burgers with your hands. Dip the burgers quickly into the egg. Fry over medium high heat in remaining 1/2 tablespoon olive oil in the same frying pan you used for the onions, about 1 minute on each side.

Serve with the spiralized carrot, red cabbage, baby marrows (zucchini) and lettuce leaves in bowls.

Notes: Serve these with The Best Herby Avocado and Yoghurt Pesto Sauce like I did (see recipe in my blog or my TK Recipe Box), or with your favourite healthy sauce.