These vegetarian treats are well-sized to satisfy young and old alike.
- Bake rolls following packet directions.
- Meanwhile, heat oil in a non-stick frying pan over medium heat. Add the shallot and cook, stirring, for 1 minute or until soft. Add sweet potato, zucchini and garlic and cook, stirring, for 5 minutes or until sweet potato is tender. Add peas and stir to combine. Set aside.
- Use a fork to mash the ricotta and basil in a bowl until well combined. Add sweet potato mixture and stir until well combined. Place the breadcrumbs on a plate. Shape mixture into 6 patties and flatten slightly. Roll patties in breadcrumbs, pressing to coat. Place in the fridge for 30 minutes to rest.
- Add enough oil to a frying pan to come 3mm up the side of the pan. Place over medium-high heat. Add patties and cook for 2 minutes each side or until golden brown. Transfer to a plate lined with paper towel to drain.
- Cut rolls in half. Top one half of each roll with lettuce and tomato. Top with patties and drizzle with tomato sauce.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set