Veggie Burgers with Red Cabbage Coleslaw

Nutrition per serving

Calories1,000 kcal
Protein35.5 g
Carbs116.1 g
Fats44.9 g
Saturated Fat10.5 g
Monounsaturated Fat24.7 g
Polyunsaturated Fat7.3 g
Sugars17.5 g
Fiber22.4 g
Sodium1,463 mg

Ingredients

Apple Cider Vinegar
Mayonnaise
Dijon Mustard (Whole Grain)
Red Cabbage
Potato, flesh and skin
Onion
Garlic
Sweet Smoked Paprika
Cheddar Cheese
Cumin Powder
Red Pepper Flakes (Chili Flakes)
Kidney beans (canned)
Bread Crumbs
Tomato Puree
Olive Oil
Vegan Worcestershire Sauce
Canned Lentils
Brioche Bun
Preparations
1. Shred red cabbage.

2. Peel/cut potatoes into 3cm pieces.

3. Drain/rinse the kidney beans and lentils.

Cooking Instructions
1. To make the slaw, in a mixing bowl, add 1 tbsp of olive oil, cider vinegar, mayonnaise, mustard and mix well to combine. Add the cabbage, stir to coat and set aside.

2. Cook the potatoes in lightly salted boiling water for about 10 minutes until tender. Drain, return to pan and mash.

3. Heat ½ a tbsp of olive oil in a frying pan over medium-low heat. Add the onions and cook for about 3 minutes until softened. Stir in the garlic, paprika, cumin and chili flakes and cook for a further minute.

4. To make the burger, in a mixing bowl, add the kidney beans, lentils, mashed potatoes and a large pinch of salt and pepper. With a fork, lightly mash/combine the ingredients together. Add the grated cheese, breadcrumbs, Worcestershire sauce and tomato purée. Add the onion mixture and gently combine everything together to form a burger patty.

5. Wipe the pan clean and heat ½ a tbsp of olive oil over medium heat. Place the patty into the pan and cook each side for about 5-6 minutes until the burger forms a golden crust.

6. Meanwhile, Heat the grill to high heat. Slice the brioche bun in half and toast for a few minutes until lightly toasted.

7. Serve the burger inside the bun with the cabbage slaw on the side.