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 Soya, Wheat)
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
2 unit(s)
Scallion
to taste
Salt
to taste
Pepper
to taste
Oil
1 unit(s)
Egg
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.