Crumbed Kumara Burger & Spiced Fries
with Beetroot Relish & Plant-Based Mayo
- Wheat
- Gluten
- Almond
- Cashew
- Eggs
- Soy
- Wheat
- Fish
- Sesame
- Milk
- Gluten
- May contain traces of allergens
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1
Tomato
1 packet
Plant-Based Aioli
2
Plant-Based Burger Buns
1 sachet
Classic Roast Seasoning
Plant-Based Kumara Patty
1 packet
Mixed Salad Leaves
2 packet
Potato
1 packet
Beetroot Relish
(May be present: Almond, Cashew, Eggs, Soy, Wheat, Fish, Sesame, Milk, Gluten)
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice tomato. • Season plant-based kumara patty (see ingredients) with salt and pepper. • Place panko breadcrumbs (see ingredients) and All-American spice blend in a shallow bowl. Press each side of kumara patty into the crumb to coat.
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook kumara patties until browned and heated through, 4-5 minutes each side. • Halve plant-based burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a medium bowl, combine mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste and set aside. • Spread each burger bun with a layer of plant-based mayo, top with crumbed kumara burger, beetroot relish, tomato and dressed salad leaves. • Serve with spiced fries and any remaining plant-based mayo. Enjoy!
