with homemade chips
A veggie burger made with tofu that's covered with thick and sticky Ballymaloe relish, accompanied by a side of spuds.
Allergens
Utensils
Tags
Brioche Buns
2 unit(s)
Tofu
180 grams
Breadcrumbs
1 pack(s)
Ballymaloe Tomato Relish
1 pot(s)
Potatoes
600 grams
Aioli
1 sachet(s)
Tomato
2 unit(s)
Soy Sauce
1 sachet(s)
Cajun Spice Mix
2 sachet(s)
Scallion
2 unit(s)
Egg
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
- Pop the chips onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Cook on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, thinly slice the tomato.
- Trim and thinly slice the scallion.
- Mix the scallion with the aioli in a small bowl and set aside.
- Drain the tofu, pat dry with kitchen paper and coarsely grate.
- In a large bowl, combine the tofu with soy sauce, Cajun spice, 1 egg (per 2P) and then the breadcrumbs.
- Mix well and roll into evenly-sized balls, then shape into 2cm thick patties, 1 per person.
- Place a pan over medium-high heat with a glug of oil. Once hot, fry the patties, 4-5 mins on each side.
- Pop the buns into the oven to warm, 2-3 mins.
- To assemble the burgers, spread a spoonful of scallion aioli over each base bun.
- Add a few slices of tomato on top.
- Top with the tofu burger and a generous dollop of Ballymaloe relish.
- Sandwich closed with the top bun.
- Serve with chips alongside.
3848
kJ
Energy (kJ)
920
kcal
Energy (kcal)
31.4
g
Fat
5.3
g
of which saturates
126.3
g
Carbohydrate
19.8
g
of which sugars
10.6
g
Dietary Fiber
34.3
g
Protein
0
mg
Cholesterol
4.94
g
Salt
