Onion Chutney Glazed Patty
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Onion Chutney Glazed Patty

Onion Chutney Glazed Patty

with Garlicky Wedges & Creamy Slaw

We thought that we'd take our favourite part of a burger; the juicy, tender (and plant-based) patty and go rogue by scraping the rest of the burger and instead, making a top-tier patty plate! In this one, caramelised onion chutney glazes the patties to perfection whilst the garlicky potato wedges crisp up in the oven!

Tags:
Plant Based
Climate Superstar
Allergens:
Gluten
Soy
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

garlic & herb seasoning

1 clove

garlic

1 packet

celery

1 bag

baby spinach leaves

1 packet

onion chutney

1 packet

plant-based burger patty

(Contains Gluten, Soy, Wheat; May be present: Gluten, Wheat. )

1 bag

shredded cabbage mix

2 packet

plant-based aioli

Not included in your delivery

1

olive oil

1 tsp

white wine vinegar

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Nutritional Values

Energy (kJ)3272 kJ
Fat54.5 g
of which saturates7.1 g
Carbohydrate44.7 g
of which sugars14.6 g
Protein25.2 g
Sodium1413 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide wedges between two trays.

2
2

• 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.

3
3

• 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.

4
4

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

5
5

• 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.

6
6

• Divide onion chutney glazed patties, garlicky wedges and creamy slaw between plates. • Serve with the remaining plant-based aioli. Enjoy!