Ballymaloe Relish Coated Tofu Burger
with homemade chips
A veggie burger made with tofu that's covered with thick and sticky Ballymaloe relish, accompanied by a side of spuds.
Tags:
Veggie
•Egg(s) not included
•Family Friendly
Allergens:
Milk
•Soya
•Wheat
•Cereals containing gluten
•Egg
•Mustard
•Sulphites
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
180 grams
Tofu
(Contains: Soya)
1 pack(s)
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
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: Soya, Wheat, Cereals containing gluten)
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
2 unit(s)
Scallion
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3848 kJ
Energy (kcal)920 kcal
Fat31.4 g
of which saturates5.3 g
Carbohydrate126.3 g
of which sugars19.8 g
Dietary Fiber10.6 g
Protein34.3 g
Salt4.9 g
Potassium1257.3 mg
Calcium213.7 mg
Iron0.5 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
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- 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.
2
- Meanwhile, thinly slice the tomato.
- Trim and thinly slice the scallion.
- Mix the scallion with the aioli in a small bowl and set aside.
3
- 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.
4
- 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.
