Turmeric And Cumin Burgers with Chutney and Spiced Carrot Chips

Turmeric And Cumin Burgers with Chutney and Spiced Carrot Chips

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, July 14, 2019.
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Ingredients

Carrot Chips

  • 2 carrots
  • 400g potatoes
  • 1 pack chip spices

Burgers

  • 1 pack kumara sourdough buns
  • 2 tomatoes
  • 1 lettuce
  • 1 pack organic plant patties
  • 1/2 pack Colby cheese, sliced

To Serve

  • 4 Tbsp Bombay tomato chutney
  • 4 Tbsp curry emulsion
  • 2 Tbsp cashews
  • 1/2 bunch coriander, chopped

Steps

  1. Cook chips Preheat oven to 220°C. Cut carrots and potatoes into chips and toss on a lined oven tray with chip spices, a pinch of salt and a drizzle of oil. Roast for 30 minutes, until golden and tender.
  2. Warm buns Slice buns in half. When chips have 5 minutes cook time remaining, remove from oven, move to one side of tray and place closed buns on tray. Cook for remaining 5 minutes, until buns are warmed through.
  3. Prep salad Thinly slice tomatoes and season with salt. Separate lettuce leaves.
  4. Cook patties Heat a drizzle of oil in a fry-pan on medium-high heat. Cook patties for 2 minutes on one side, flip, top patties with cheese slices and cook a further 2 minutes, until patties are golden and heated through and cheese is slightly melted. Season.
  5. To finish Spread buns with chutney and curry emulsion. Top with patties, lettuce and tomato and sprinkle with cashews and coriander.
  6. Serve burgers with carrot chips on the side.

Nutritional Information

Energy 3250 kj
777 kcal
Protein 24.7g
Carbohydrate 83.4g
Fat 36.0g