Goan Spiced Beet Burger (v)

Name: Goan Spiced Beet Burger (v) with Wedges, Salad and Mango Chutney
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: ½ Beetroot; 1 Goan Xacuti Spice; 40 Mango Chutney; 30 Panko Breadcrumbs; 1 Baby Gem Lettuce; 2 Medium Tomato; 2 Burger Buns; 1 Chickpeas; 45 Mature Cheddar Cheese; ½ Lime; 450 Potatoes; 1 Coriander; 1 Olive Oil

with Wedges, Salad and Mango Chutney

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We love good Burger with Wedges and Chutney and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:

Extra spicy

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

½

Beetroot

1

Goan Xacuti Spice

40

Mango Chutney

30

Panko Breadcrumbs

1

Baby Gem Lettuce

2

Medium Tomato

2

Burger Buns

1

Chickpeas

45

Mature Cheddar Cheese

(Contains: Milk)

½

Lime

450

Potatoes

1

Coriander

Not included in your delivery

1

Olive Oil

Nutritional information

Energy (kcal)768 kcal

Energy (kJ)3213 kJ

Fat15 g

of which saturates7 g

Carbohydrate131 g

of which sugars27 g

Protein28 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Chopping Board

•Bowl

Instructions

1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a baking tray and drizzle with oil. Season with salt and pepper and toss to coat. Roast the wedges on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.

2

Meanwhile, drain and rinse the chickpeas in a colander. Finely chop the coriander (stalks and all). Peel and grate the beetroot on a fine grater (take care - the juice stains). Grate the cheddar cheese. Zest and halve the lime. Put the chickpeas in a mixing bowl and mash with a potato masher. TIP: Don't worry if a few are left whole, this will add texture.

3

Add the beetroot to the bowl along with the coriander, curry powder (use less if you don't like things too hot) and breadcrumbs. Add a pinch of salt and a grind of pepper and mix together well. Use your hands to form a large ball. TIP: Really squish it together with your hands and add a splash of water to help it stick together if necessary. Shape the mixture into burger shaped patties (1 per person).

4

Add the beetroot to the bowl along with the coriander, curry powder (use less if you don't like things too hot) and breadcrumbs. Add a pinch of salt and a grind of pepper and mix together well. Use your hands to form a large ball. TIP: Really squish it together with your hands and add a splash of water to help it stick together if necessary. Shape the mixture into burger shaped patties (1 per person).

5

Add the beetroot to the bowl along with the coriander, curry powder (use less if you don't like things too hot) and breadcrumbs. Add a pinch of salt and a grind of pepper and mix together well. Use your hands to form a large ball. TIP: Really squish it together with your hands and add a splash of water to help it stick together if necessary. Shape the mixture into burger shaped patties (1 per person).

6

Spread the mango chutney onto both sides of the burger buns and then pop the burger on the base. Top with one of the reserved baby gem leaves and then the other half of the burger bun. Serve on a plate with the wedges and salad alongside. Enjoy!