RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 300gm leftover roasted potato
  • 400gm leftover mix vegetables
  • 100gm peas, leftover or thawed
  • 2 Tbsp chopped coriander
  • 2 spring onions, finely sliced
  • 1 Tbsp Chilli Powder
  • 1 Tbsp Tumeric Powder
  • 1 Tbsp Garam Masala
  • 4 Burger Buns
  • Iceberg Lettuce
  • 60gm ZoOsh Sour Cream & Chive Dip
  • 60gm Greek Yoghurt
  • 4 Swiss cheese Slices
  • 2 egg yolks
  • Fresh Lime
  • Salt and Pepper
  • Cobram Estate Extra Virgin Olive Oil for frying

 

METHOD:

  • Preheat the oven to 180C. Preheat Extra Virgin Olive Oil in fry-pan.
  • In a large bowl combine the leftover vegetables, leftover potatoes, peas, spices, egg yolks, spring onion, season to taste with salt and pepper and mix with hands to maintain texture. Wet hands with water and form mixture into patties the size of the burger bun and approximately 1 inch thick.
  • Transfer into pan with EVOO on high heat and fry. Once golden brown on each side transfer onto the tray lined with baking paper and place a slice of Swiss cheese on top.
  • Slice open burger bun and place on baking tray with patties. Bake for 2-3 minutes.
  • In a small bowl add the ZoOsh dip, Jalna greek yoghurt, squeeze of fresh lime, fresh coriander finely shredded and stir. Place aside.
  • Finely chop iceberg lettuce and place aside.
  • Remove burger buns and patties from the oven. Layer sauce mixture on the base of buns, the patties, then iceberg lettuce and top off with the burger lid. Serve hot.

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