Dinner tonight is homemade healthy burgers with oven cooked chips.

I haven’t made these for years but my husband loves them. I chose to use small rolls so that I could have chips without feeling too full.

For the burgers:

1 small zucchini/courgette, grated

1 carrot, grated

250g lean beef mince

1 egg

Seasoning if needed

Squeeze as much water as you can out of the carrot and zucchini. Mulch all of the ingredients together and form into patties. Sometimes I need to add some breadcrumbs here if it’s too wet. Pop in the fridge for around 30 mins before cooking to help stop them falling apart.

Serve on a small wholemeal, seeded roll with lettuce, tomato, cucumber and beetroot (you can’t be Australian and eat a burger without beetroot!).

For the chips, cut a potato up and boil for around 5 minutes. Drain and spread it on a baking tray. Spray or lightly brush with olive oil and bake until golden.

This was for 2 serves.