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
1
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 an air fryer basket in a single layer and
cook until cooked through, 10-12 minutes.
• Transfer to a plate and season with salt.
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.
• Halve bake-at-home burger buns.
• Place into the 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 chipotle sour cream over bun bases.
• Top with bean, lentil and zucchini patties, cos lettuce and tomato slices.
• Divide burgers between plates and serve with corn chips. Enjoy!
3070
kJ
Energy (kJ)
735
kcal
Calories
29.8
g
Fat
12.3
g
of which saturates
91.5
g
Carbohydrate
11.8
g
of which sugars
12.7
g
Dietary Fibre
18
g
Protein
0
mg
Cholesterol
1140
mg
Sodium
