Make vegan burgers with polenta and spice with cumin, chilli and coriander. Prepare dinner within the oven or on the barbecue and serve with a plant-based salsa
- Prep:20 minutes
- Prepare dinner:1 hr and 10 minutes
- Plus chilling
- 6 (about 1.5kg/3lb 5oz)
- 2 tsp , plus additional for the trays
- 2 , finely chopped
- 2 , finely chopped (deseeded when you like)
- 1 tbsp , drained
- small bunch coriander, chopped
- 200g , salsa, onion and salad leaves, to serve
- STEP 1
Warmth oven to 200C/180C fan/fuel 6. Pierce the potato skins and place on a baking tray. Bake for 45 minutes till actually gentle. Take away from the oven and go away to chill. In the meantime, warmth the oil in a small pan, add the onions and chillies, and prepare dinner for 8-10 minutes till gentle. Depart to chill.
- STEP 2
Peel the potatoes and add the flesh to a bowl with the chilli onions. Mash along with the spices till easy. Utilizing your palms, combine within the sweetcorn, coriander, half the polenta and a few seasoning. Form the combination into 10 burgers; it will likely be fairly gentle. Fastidiously dip each into the remaining polenta; mud off any extra. Place burgers on oiled baking trays and chill for not less than 30 minutes. You possibly can wrap and freeze the burgers at this stage.
- STEP 3
Gentle the barbecue. When the flames have died down, place a big, well-oiled non-stick frying pan or sturdy baking tray on prime of the bars. Prepare dinner the burgers within the pan or on the tray for 10 minutes both sides till properly browned. Alternatively, warmth oven to 220C/200C fan/fuel 7 and prepare dinner on oiled baking trays for 15 minutes. Serve in buns with a dollop of salsa, some onion and salad leaves.
