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Plant-Based Indian Fritter Burger

Plant-Based Indian Fritter Burger

with Fries & Slaw

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We've omitted the egg, and swapped regular cheese for plant-based Cheddar to bring you these fabulous plant-based fritters! Spike them with our mild Mumbai spice blend, and serve stacked in a warm burger bun with all the trimmings.

Tags:Plant Based
Allergens:GlutenSoy

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

½

carrot

1 tin

sweetcorn

1

tomato

2

plant-based burger bun

(ContainsGluten, SoyMay be present Egg, Lupin, Milk, Tree Nuts, Sesame)

1 bag

slaw mix

1 packet

plant-based mayonnaise

1 packet

plant-based shredded Cheddar cheese

1 sachet

Mumbai spice blend

(May be present Gluten)

Not included in your delivery

olive oil

¼ cup

plain flour

(ContainsGluten)

3 tbs

plant-based milk

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2819 kJ
Fat28 g
of which saturates6.9 g
Carbohydrate95.1 g
of which sugars18.1 g
Protein16.7 g
Sodium1427 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 240°C/220°C fan-forced. Cut potatoes into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

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

2

Grate carrot (see ingredients) and squeeze out any excess moisture using a paper towel. Drain sweetcorn. Thinly slice herbs. Thinly slice tomato.

TIP: Removing excess liquid from the carrot will help the fritters crisp up in the pan!

3

In a large bowl, combine plant-based shredded Cheddar cheese, carrot, corn and Mumbai spice blend. Add the plain flour, plant-based milk and a pinch of salt and pepper. Mix well to combine.

TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!

4

Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, add heaped tablespoons of the fritter mixture and flatten into patties using a spatula. Cook, in batches, until golden and cooked through, 3-4 minutes each side (don't flip too early!) Transfer to a paper-towel lined plate. You should get 2-3 fritters per person.

TIP: Add extra oil if needed to ensure the fritters don’t stick to the bottom of the pan.

5

When fries have 5 minutes remaining, place plant-based burger buns on a wire rack in the oven. Bake until heated through, 3 minutes. Meanwhile, combine slaw mix and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.

6

Slice burger buns in half. Spread the bases with plant-based mayonnaise. Top with two plant-based Indian fritters, some slaw and tomato. Serve with fries and any remaining fritters and slaw.