Have a craving for a burger but still want that veggie hit, then these kumara patties will definitely satisfy you. Glaze them in a Middle Eastern seasoning and a sweet apricot sauce, add an aromatic sumac couscous with refreshing herbs tossed through and dinner tonight will leave you feeling warm and full.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
roasted almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
plant-based kumara patty(May be presentGluten, Peanuts, Sesame, Milk, Soy, Egg, Tree Nuts)
couscous(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
vegetable stock powder
garlic dip(May be presentGluten, Sesame, Milk, Soy, Egg, Tree Nuts, Fish)
Middle Eastern seasoning
Turkish sumac seasoning
white wine vinegar
• Boil the kettle. Roughly chop cucumber and roasted almonds. Thinly slice radish and herbs. • Place plant-based kumara patty (see ingredients) on a flat surface, sprinkle over Middle Eastern seasoning (see ingredients) on both sides.
• In a large heatproof bowl, add couscous and vegetable stock powder. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook plant-based kumara patties (see ingredients) until golden, 4-5 minutes each side. • Remove pan from heat, add apricot sauce (see ingredients), a splash of water and a pinch of salt and pepper. Gently turn patties to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• To the bowl with couscous, add salad leaves, cucumber, radish, herbs, Turkish sumac seasoning, a drizzle of white wine vinegar and olive oil. Season to taste. • Slice Middle Eastern-glazed kumara patties. • Divide herby sumac couscous salad between plates. Top with kumara patties. • Sprinkle over roasted almonds. Drizzle over garlic dip. Enjoy!