Homemade Veggie Patties with Sweet Potato Fries

Name: Homemade Veggie Patties with Sweet Potato Fries, Tomato and Rocket Salad and Honey Mustard Mayonnaise
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Sweet potatoes; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 250 Grams of Mushroom; 240 Grams of Chickpeas; 145 Grams of Sweet corn kernels; 15 Grams of Fresh coriander; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 4 Grams of Coriander cumin powder; 2 Grams of Paprika powder; 1 Piece of Lemon; 10 Grams of Plain flour; 1 Tsp of Black Ground Pepper; 40 Grams of Panko bread crumbs; 150 Grams of Cherry tomatoes; 50 Grams of Feta cheese; 40 Grams of Rocket; 15 ML of Balsamic vinegar; 1 Tsp of Salt; 1 Tsp of Black Ground Pepper; 1 Tbsp of Olive oil; 30 Grams of Light mayonnaise; 15 Grams of Wholegrain mustard; 15 Grams of Honey

Salad and Honey Mustard Mayo

These patties are made from mushrooms, chickpeas and corn - packed with flavour!

89 Reviews

Cals 611 · Prot 22 · Carbs 113 · Fat 10

Vegetarian

40 min

Homemade Veggie Patties with Sweet Potato Fries, Tomato and Rocket Salad and Honey Mustard Mayonnaise

These patties are made from mushrooms, chickpeas and corn - packed with flavour!

89 Reviews

Cals 611 · Prot 22 · Carbs 113 · Fat 10

Vegetarian

Ingredients

Sweet potato fries

Sweet potatoes

400 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Veggie patties

Mushroom

250 Grams

Chickpeas

240 Grams

Sweet corn kernels

145 Grams

Fresh coriander

15 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Coriander cumin powder

4 Grams

Paprika powder

2 Grams

Lemon

1 Piece

Plain flour 10*11*

10 Grams

Black Ground Pepper

0.5 Tsp

Panko bread crumbs 10*11*12*

40 Grams

Salad

Cherry tomatoes

150 Grams

Feta cheese 4*

50 Grams

Rocket

40 Grams

Balsamic vinegar 14*

15 ML

Salt

0.5 Tsp

Black Ground Pepper

0.5 Tsp

Olive oil

1 Tbsp

Mayonnaise dip

Light mayonnaise

30 Grams

Wholegrain mustard 13*

15 Grams

Honey

15 Grams

Allergens

*10 Wheat, *11 Gluten, *12 Lupin, *4 Milk, *14 Sulphur Dioxide, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2556 / 611
Fats (g)	9.6
of which saturated (g)	3.8
Carbohydrates (g)	113
of which sugars (g)	25.3
Fibers (g)	17
Proteins (g)	22.3
Salt (g)	4.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Bake fries

Preheat the oven to 220°C/200°C fan. Slice the sweet potatoes (skins on) into fries. Add the fries onto a large baking tray with a drizzle of oil, sprinkle with a generous pinch of salt and toss. Roast in the oven for 30 min or until golden and crisp.

2 Prep

Meanwhile, clean the mushrooms with a cloth, knife or brush (don't wash them with water) and roughly chop or tear them. Drain and rinse the chickpeas and sweet corn kernels. Finely chop the coriander (stalks included).

3 Make patties

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms with a pinch of salt. Fry for 5 min until well browned. Remove from the heat (reserve the pan) and add the mushrooms to a food processor along with the chickpeas, sweet corn kernels, coriander cumin powder, paprika, 2 Tbsp of lemon juice, the coriander and flour. Season with salt and black pepper. Blitz the mixture until coarse.

Tip! Make sure not to over-blend the mixture as you want to leave some texture.

4 Fry patties

Remove the mix into a large bowl and add the panko bread crumbs. Mix well and with clean hands, divide the mix into 6 pieces and shape each piece into 2cm thick patties. Return the reserved pan to a medium heat with a drizzle of oil. Once hot, add the patties and fry for 3-4 min each side until browned.

5 Prep sides

Meanwhile, chop the cherry tomatoes in half. Chop the feta into cubes. In a large bowl, combine the cherry tomatoes, rocket, balsamic vinegar and feta with a drizzle of olive oil. Season with salt and black pepper. In a separate small bowl, mix together the light mayonnaise, wholegrain mustard and honey. Mix well and set aside.

Tip! Toss the salad just before serving to prevent the rocket from wilting.