Tofu Burger & Ballymaloe Relish

Name: Tofu Burger & Ballymaloe Relish with roasted potatoes
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 2 unit(s) Brioche Buns; 180 grams Tofu; 1 pack(s) Breadcrumbs; 1 pot(s) Ballymaloe Tomato Relish; 600 grams Potatoes; 1 sachet(s) Aioli; 2 unit(s) Tomato; 1 sachet(s) Soy Sauce; 2 sachet(s) Cajun Spice Mix; 2 unit(s) Scallion; to taste Salt; to taste Pepper; to taste Oil; 1 unit(s) Egg

with roasted potatoes

Get 50% off your first box

Tags:

Veggie

•Egg(s) not included

•Family Friendly

Allergens:

Milk

•Egg

•Soya

•Wheat

•Mustard

•Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Brioche Buns

(Contains: Milk, Egg, Soya, Wheat May be present: Mustard, Lupin, Nuts, Sesame)

180 grams

Tofu

(Contains: Soya)

1 pack(s)

Breadcrumbs

(Contains: Wheat)

1 pot(s)

Ballymaloe Tomato Relish

(Contains: Mustard)

600 grams

Potatoes

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

2 unit(s)

Tomato

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

2 unit(s)

Scallion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

1 unit(s)

Egg

Nutrition Values

Energy (kJ)3677 kJ

Energy (kcal)879 kcal

Fat31.2 g

of which saturates4.6 g

Carbohydrate120.8 g

of which sugars19 g

Dietary Fiber2.4 g

Protein33.4 g

Cholesterol0 mg

Salt6.3 g

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

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

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.

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 soya 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 on medium high heat with a glug of oil. Once hot, fry the patties for 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. Place the sliced tomato on them.
Close with the tofu burger and Ballymaloe relish and close with the top bun.
Serve with chips alongside.