Curried Vegie Burgers with Tomato Salad
Serves 4, Prep 15 mins, Cook 12 mins
½ cup Greek yoghurt 2 tblsps mango chutney 8 mild curry vegie burgers 2 x 125g packets fresh mini roti bread
3 large tomatoes (450g) 1 baby cos lettuce 1 Lebanese cucumber, cut into thin batons ¼ cup fresh mint leaves 1 tblsp lemon juice 2 tblsps olive oil Salt and pepper, to taste
1 To make salad, cut tomatoes into wedges. Trim base of lettuce. Separate and wash leaves. Coarsely chop. Place tomatoes, lettuce, cucumber and mint in a large bowl. Add combined juice and half the oil. Season. Toss well. 2 Combine yoghurt and chutney in a bowl. Season with salt and pepper. 3 Heat remaining oil in a large, non-stick frying pan over a medium to high heat. Add burgers in two batches. Cook for about 1 to 2 minutes each side, or until golden. Transfer to an oven tray. Lightly cover with foil. Keep warm. 4 Add roti bread in two batches to same hot pan. Cook for about 1 minute on each side, or until golden and crisp. Remove. 5 Serve burgers on roti with yoghurt mixture and salad.
TIP We used Woolworths Macro vegie burgers. Keep cooked burgers warm by placing oven tray in a very slow oven (120C).