Masala Bean Burgers
with Curried Sweet Potato Wedges
Packed with Indian-inspired spices!
Cals 694 · Prot 28 · Carbs 126 · Fat 10
Vegetarian
Family Friendly
40 min
Packed with Indian-inspired spices!
Cals 694 · Prot 28 · Carbs 126 · Fat 10
Vegetarian
Family Friendly
Ingredients
Sweet Potato Wedges
Sweet potatoes
400 Grams
Curry powder
4 Grams
Sesame seeds
3*
10 Grams
Vegetable oil
1 Tbsp
Salt
0.3 Tsp
Bean Burgers
Red onion
1 Piece
Red kidney beans
240 Grams
Garam masala
2 Grams
Coriander cumin powder
4 Grams
Ginger garlic paste
10 Grams
Onion powder
2 Grams
Panko bread crumbs
10*11*12*
20 Grams
Vegetable oil
1 Tbsp
Salad
Baby gem lettuce
1 Piece
Lime
1 Piece
Fresh mint
10 Grams
Coriander Yoghurt
Fresh coriander
15 Grams
Natural yogurt
4*
170 Grams
Salt
0.3 Tsp
To Serve
Burger bun
3*4*10*11*
2 Piece
Tomatoes
1 Piece
Mango chutney
50 Grams
Allergens
*3 Sesame Seeds, *10 Wheat, *11 Gluten, *12 Lupin, *4 Milk
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) | 2903 / 694 |
| Fats (g) | 10.1 |
| of which saturated (g) | 2.7 |
| Carbohydrates (g) | 126 |
| of which sugars (g) | 33.9 |
| Fibers (g) | 21.5 |
| Proteins (g) | 27.7 |
| Salt (g) | 2.6 |
*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 wedges
- Preheat oven to 220°C/200°C fan.
- Cut the sweet potatoes into wedges.
- In a large bowl, combine the curry powder and sesame seeds with a generous drizzle of oil and a pinch of salt.
- Add the sweet potato wedges to the bowl and coat in the spices.
- Place the seasoned wedges on a lined baking tray.
- Bake for 25-30 min, until crispy.
2 Make patties
- Peel and finely dice half of the onions (retaining the rest for the salad).
- Drain and rinse the kidney beans.
- To a large bowl, add the kidney beans, onion, garam masala, coriander cumin, ginger garlic paste, onion powder and bread crumbs.
- Knead until all the ingredients are fully combined.
- Divide the mixture into 4 patties, and shape each piece into a burger patty.
- Place the patties on a plate and refrigerate until cooking.
3 Make salad
- Peel and finely slice the remaining half of the red onions.
- Chop the lettuce into bite-sized pieces.
- Cut the lime into wedges.
- Pick and finely chop the mint.
- To a bowl, add the red onion and lettuce with a squeeze of lime juice and the mint.
- Mix and set aside.
Tip! Squeeze in the lime juice just before serving to prevent the salad going soggy.
4 Make coriander yogurt
- Pick and finely chop coriander.
- In a small bowl, combine the yogurt and coriander.
- Mix well and season with a pinch of salt to taste.
5 Fry Burgers
- Heat a large non-stick frying pan over a medium-high heat.
- Once hot, add the burger buns and toast until golden.
- Remove the buns from the pan and set aside.
- Add a drizzle of oil to the same pan.
- Once hot, add the patties.
- Fry for 3-4 min each side until golden and cooked through.
- Once cooked, set aside on a separate plate.
6 Serve
- Slice the tomato.
- To the base of the bun add a dollop of the coriander yogurt and a spoonful of the salad.
- Top with the patties, tomato slices and some of the mango chutney.
- Serve the Masala Bean Burgers with Curried Sweet Potato Wedges.
- Serve any excess salad and yogurt on the side.
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