The Mango Paneer
Curried Paneer Burger, Caramelised Mango Onions, Cumin Chips and Slaw Salad
Super indulgent and packed full of flavour, The Mango Paneer is your favourite vegetarian burger brought to the next level.
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 sachet(s)
White Cumin Seeds
(May contain Sesame, Celery)
1 unit(s)
Onion
½ unit(s)
Iceberg Lettuce
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
40 grams
Mango Chutney
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
64 grams
Mayonnaise
(Contains Egg, Mustard)
226 grams
Paneer
(Contains Milk)
50 grams
Korma Curry Paste
(Contains Mustard)
120 grams
Coleslaw Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Oil for Cooking
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, sprinkle over the cumin seeds, 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.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
While the onion cooks, trim the iceberg lettuce (see ingredients for amount), halve lengthways, then thinly slice. Halve the burger buns.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) and half the mayo. Season with salt and pepper, then mix well. Set aside for later.
Cut the paneer widthways into 6 even slices.
Once the onions are golden, add the mango chutney to the pan and stir it through. Cook until caramelised and sticky, 1-2 mins more, then transfer to a small bowl.
Give the pan a quick wipe then pop the (now empty) frying pan back on medium heat with the oil for cooking (see pantry for amount).
Once hot, add the paneer slices to the pan and fry until golden all over, 5-8 mins. Turn regularly to brown evenly.
Add the korma paste to the pan and fry until fragrant, 1 min. Turn the paneer slices to evenly coat in the korma paste then remove from the heat.
Meanwhile, add the coleslaw mix and sliced lettuce to the bowl of dressing. Toss together and set aside.
A couple of mins before everything's ready, pop the burger buns into the oven to warm through, 2-3 mins.
When everything's ready, top the bun bases with the curried paneer, mango onions and some slaw salad.
Spread the remaining mayo over the bun lids, then sandwich shut.
Serve your craft burgers with the cumin chips and remaining slaw salad alongside.
Enjoy!
