Cook’s tip: Make the patties in advance. Cover with plastic wrap and refrigerate for up to 2 days, or freeze for up to 1 month. Thaw before cooking. The salsa can be made the day before and stored in the refrigerator, covered with plastic wrap.
Each serving: 34 g protein, 12 g fat of which 4 g saturates, 42 g carbohydrate, 5.5 g fibre, 428 Calories