Smoky Cheesy Fritter Stack Burger
with Burger Sauce, Chips and Slaw Salad
Making vegetable fritters is easier than you think! Flavoured with cheese and smoky base paste, these onion and carrot fritters make a great veggie alternative to stack into burger buns for a hearty feast. Serve up with chips and a fresh slaw salad.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
1 unit(s)
Carrot
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
120 grams
Coleslaw Mix
1 sachet(s)
Smoky Base Paste
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
45 grams
Burger Sauce
(Contains Egg, Mustard)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
40 grams
Plain Flour
¼ tsp
Salt
1 unit(s)
Egg
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion. Trim the carrot, then coarsely grate (no need to peel). Grate the cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and carrot, season with salt and pepper, then stir-fry until softened, 3-4 mins.
Meanwhile, trim the baby gem, reserve 1 leaf per person, then thinly slice the rest.
In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a dressing. Season with salt and pepper.
Stir through the coleslaw mix and chopped lettuce until evenly coated. Set aside.
When the carrot and onion have softened, transfer to a large bowl - keep the pan, you'll use it again.
Add the cheese, smoky base paste, flour, salt and egg (see pantry for all three amounts) to the large bowl.
Season with salt and pepper, then mix together well. 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.
Return the frying pan to medium heat with enough oil to coat the bottom.
Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set.
Once cooked, transfer to a plate lined with kitchen paper.
Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed.
While the last batch of fritters are frying, halve the burger buns. Pop the burger buns onto a baking tray and into your oven to warm through, 2-3 mins.
Once the fritters are ready, stack them on the bun bases and top with the reserved lettuce leaves. Spread the burger sauce over the bun lids, then sandwich together.
Serve with the chips and salad on the side, with tomato ketchup (see pantry for amount) for dipping.
Enjoy!
