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Garden Burger

Garden Burger

with falafel and avocado

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Crispy falafel forms the bulk of this no-meat burger. Avocado adds a creaminess and pesto lends an earthy depth of flavour to this veggie burger dish.

Tags:

Family Friendly

•Veggie

Allergens:

Sulphites

•Milk

•Soya

•Wheat

•Cereals containing gluten

•Egg

•Nuts

•Sesame

•Lupin

•Mustard

•May contain traces of allergens

•Wheat

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

40 grams

Salad Leaves

30 grams

Green Pesto

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

2 unit(s)

Brioche Buns

(Contains: Nuts, Sesame, Lupin, Mustard, May contain traces of allergens, Milk, Soya, Wheat, Cereals containing gluten, Egg)

500 grams

Baby Potatoes

160 grams

Falafel

(Contains: Wheat, Cereals containing gluten, Mustard, Soya, May contain traces of allergens)

1 unit(s)

Avocado

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2789 kJ

Energy (kcal)667 kcal

Fat29.8 g

of which saturates5.1 g

Carbohydrate84.4 g

of which sugars19.8 g

Dietary Fiber13.1 g

Protein18.5 g

Salt2.1 g

Trans Fat3.1 g

Potassium1210.7 mg

Calcium58.3 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking steps

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down on the baking tray.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

2

With 10 mins remaining for the potatoes, place a pan over medium-high heat with a drizzle of oil.
When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.

3

Toss the salad leaves with balsamic vinegar. Season to taste with salt and pepper.
Pop the buns into the oven to warm through, 2-3 mins.
Halve the avocado and remove the pit. Use a spoon to scoop out the flesh, then thinly slice.

4

To assemble the burgers, spread the pesto over each bun base.
Top with some dressed salad leaves, falafel and avocado.
Close the burger with the top bun lid and divide between plates.
Serve the roast potatoes and tossed salad alongside.

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