with Corn Chips & Chipotle Sour Cream
Sink your teeth into a golden, bean and lentil patty seared to perfection and slathered in chipotle sour cream. Crisp cos lettuce keeps things fresh, while a side of salty corn chips adds the ultimate crunch to this flavour-packed joyride. It’s a dinner time masterpiece that proves veggie burgers are the life of the party.
Allergens
Utensils
Tags
Bean, Lentil & Zucchini Patties
2
Bake-at-home burger buns
2
Tomato
1
Light Sour Cream
1 packet
Mild chipotle sauce
1 packet
Corn chips
1 bag
Baby cos lettuce
1
- Set your air fryer to 180°C.
- Place bean, lentil & zucchini patties into foil lined air fryer basket in a single layer and cook until cooked through, 10-12 minutes.
- Transfer to a plate and season with salt. TIP: Use two oven trays if necessary.
TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced.
Place bean, lentil & zucchini patties on a lined oven tray.
Cook patties for 10-15 minutes (Cook in batches if your pan is getting crowded).
- Halve burger buns.
- Place in air fryer basket and bake until heated through, 2-3 minutes.
TIP: No air fryer? Bake directly on a wire oven rack until heated through, 2-3 minutes.
• Meanwhile, thinly slice tomato into rounds.
• Roughly shred baby cos lettuce.
• SPICY! This is sauce is hot, but use less if you’re sensitive to heat! In a small bowl,
combine light sour cream and mild chipotle sauce.
- Spread sour cream and mild chipotle over bun bases.
- Top with bean patties then even spread over mashed avocado and top with tomato.
- Serve with corn chips. Enjoy!
3720
kJ
Energy (kJ)
890
kcal
Calories
36.1
g
Fat
13.1
g
of which saturates
110
g
Carbohydrate
15.3
g
of which sugars
17
g
Dietary Fibre
22.1
g
Protein
0
mg
Cholesterol
1530
mg
Sodium
