Crumbed Kumara Burger & Spiced Fries
with Beetroot Relish & Plant-Based Mayo
These kumara patties are getting a golden, crunchy makeover with a panko crumb. They will dazzle at the dinner plate when they get dressed up with a bit of beetroot relish and put between two buns. Don’t forget to accessorise your burger with a smokey side of spiced fries.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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
Ingredients
2
potato
1
tomato
½ packet
Plant-Based Kumara Patty
(May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Soy, Milk. )
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 bag
Mixed Salad Leaves
2
Plant-Based Burger Buns
(Contains Gluten, Soy; May be present Egg, Milk, Tree Nuts, Peanut, Sesame, Sulphites. )
1 packet
Beetroot Relish
1 sachet
Aussie Spice Blend
1 sachet
All-American Spice Blend
1 packet
Plant-Based Mayo
(Contains Soy; )
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• 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!