Cur­ried Vegie Burg­ers with To­mato Salad

Serves 4, Prep 15 mins, Cook 12 mins

New Idea - - New Food Ideas -

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).

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