Veggie Korma Bean Burger and Curried Mayo
with Fried Egg, Wedges and Salad
.
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
1
Red Kidney Beans
15
Cider Vinegar
(Contains Sulphites)
1
Baby Gem Lettuce
2
Burger Buns
3
Eggs
50
Panko Breadcrumbs
50
Korma Curry Paste
(Contains Mustard)
1
Carrot
1
Mayonnaise
450
Potatoes
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Trim the root from the baby gem lettuce, remove 1 leaf per person and set aside (you'll use these for your burger later). Halve the remaining lettuce lengthways and thinly slice. Peel and trim the carrot then use a vegetable peeler to peel long ribbons from all sides of the length of it. Stop when you get to the centre (and eat as a pre dinner snack!).
Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Drain and rinse the kidney beans in a colander. Pop half of them in a bowl along with the egg(s) (see ingredient list for the amount you need), breadcrumbs and two thirds of the korma paste. Season with salt and pepper. Using a potato masher or fork, mash to combine everything together. Add the remaining whole beans to mixture and use your hands to mix them in too. Shape the mixture into 1 burger per person approx 2cm thick and the width of the bun. Pop them onto a plate.
Heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, carefully lay in the burgers and fry until golden, 4-5 mins each side. Keep an eye on them to make sure they don't go too dark. Once the burgers are browned, pop them on a baking tray and bake in your oven for the last 10 mins of the wedge cooking time.
While everything cooks, pop your frying pan back on medium high heat with a drizzle of oil. Crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Remove the pan from the heat. Meanwhile, mix the mayonnaise with the remaining korma paste. Pop the cider vinegar in a bowl and add the olive oil (see ingredients for amount) and a pinch of sugar. Season with salt and pepper and mix to combine.
Halve the burger buns and pop them in the oven to warm for 2-3 mins. Add the carrot and sliced lettuce to the dressing and toss to coat. Spread the curry mayo on both cut sides of the burger buns. Pop a lettuce leaf on top of the lower half of each, add a burger then the fried egg. Top with the bun lid. Serve with the wedges and salad. Enjoy.
