Easy Plant-Based Burgers and Wedges

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs tomato
• 300g plant-based patties
• 2pcs white bread rolls
• 40ml vegan mayonnaise
• 50g balsamic beetroot relish
• 50g mixed salad leaves
• 15ml olive oil

Method

1. Step 1 — Prep wedges
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Halve the unpeeled sweet potatoes widthwise, then cut lengthwise into 1.5cm-thick wedges.
2. Step 2 — Bake wedges
   Put the sweet potato wedges on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and turn to coat. Bake for 20-25 mins until golden and tender.
3. Step 3 — Prep tomato
   Meanwhile, thinly slice the tomato.
4. Step 4 — Cook patties
   Once the wedges have been baking for 10 mins, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the plant-based patties for 4-5 mins each side until golden.
5. Step 5 — Toast bread rolls
   Halve the bread rolls through the middle. Put on an oven tray, cut-side up, and bake for 5 mins or until lightly toasted.
6. Step 6 — Get ready to serve
   Spread the roll bases with the vegan mayonnaise, then spread the roll tops with beetroot relish. Divide the patties, tomato and salad leaves among the bases, then sandwich with the bun tops. Serve the burgers with the sweet potato wedges.

Allergens

Soy, Gluten, Wheat