Onion Chutney Glazed Patty

• Meanwhile, finely chop garlic. Thinly slice celery. Roughly chop baby spinach leaves. • In a small bowl, combine onion chutney, garlic, the white wine vinegar, a pinch of salt and a splash of water.

• When wedges have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based burger patties until browned and heated through, 2-3 minutes each side.

TIP: For even browning, gently press down on the patties using a spatula.

• When patties are cooked, remove pan from heat and add onion chutney mixture. Turn patties to coat.

• In a large bowl, combine shredded cabbage mix, celery, spinach, 1/2 of the plant-based aioli and a drizzle of white wine vinegar and olive oil. Season and toss to combine.