Ingredients
- Carrots 500g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Feta 100g
- Yoghurt 160g
- Harissa paste 4 tbsp
- Future Farm Future Burger Plant-Based Patties 8
- SpinneysFOOD Malted Burger Buns 4
- SpinneysFOOD Organic Baby Spinach 50g
- Sriracha 2 tbsp
Nutrition (Per serving)
- Calories 726
- Fat 29.7g
- Saturates 8.2g
- Protein 40.7g
- Carbs 73.5g
- Sugars 12.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Future Farm harissa burgers with crispy carrot fries
Middle Eastern 20 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Line a baking sheet with parchment paper.
- Peel and thinly shred the carrots. Combine 1 tablespoon of oil and salt in a large bowl and toss the carrots in the mixture. Arrange on the baking sheet. Place in the oven and roast until golden and crispy, approx. 10 minutes.
- Crumble the feta into a small bowl and add the yoghurt and combine. Refrigerate until needed.
- Preheat a large non-stick pan until smoking hot.
- Working in batches, add 1-2 teaspoons of the harissa paste to the pan and place 2 or 3 patties over the paste. Cook the patties for 3 minutes then turn and cook on the other side. Repeat with the remaining patties.
- Slice the buns in half, brush with 2 tablespoons of olive oil and toast them in the pan. Set aside.
- Assemble the burgers by spreading 1 tablespoon of the yoghurt-feta mixture on the base of each bun, then top with baby spinach, two patties, another tablespoon of the yoghurt-feta mixture and finish off with the crispy carrots and Sriracha (or hot sauce of choice). Replace the tops of each bun.
- Serve immediately.