
1
Red Onion
1
Tomato
1
Cucumber
1 packet
Parsley
Plant-Based Kumara Patty
1 packet
Burger Sauce
1 packet
Plant-Based Grated Cheese
(May be present: Sesame, Tree nuts, Eggs, Fish, Gluten, Milk)
Salad Leaves
3
Potato
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • In last 5 minutes of cook time, remove from oven, sprinkle with plant-based grated cheese and roast until golden and crispy, a further 5 minutes.
• While potatoes are roasting, thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the brown sugar, balsamic vinegar and the water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook kumara patties (see ingredients) until browned and heated through, 4-5 minutes each side. • Meanwhile, roughly chop cucumber and tomato.
• In a medium bowl, combine salad leaves, tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season. • Divide kumara patties, cheesy potato chunks and tomato salad between plates. Top patties with caramelised onion. • Tear over herbs. Serve with burger sauce. Enjoy!