Plant-Based
A sticky plate of flavour packed patties, accompanied with a side of freshness. It’s the perfect go-to meal that everyone will love!
1. Set oven to 220ºC. Wedge fennel (reserve fronds), apples and onion. Halve brussels sprouts. Toss on a lined oven tray with ginger relish and 1 tbsp oil. Roast for 20-25 minutes, or until cooked through.
2. Crush garlic. Chop reserved fronds (use to taste), combine with yoghurt and 1 tbsp water. Season to taste with salt and pepper. Set aside.
3. Heat a frypan over medium heat with 1 tbsp oil. Add patties to cook for 2 minutes on each side, or until warmed through.
4. Place patties on plates, top with vegetables. Trim and roughly cut watercress to garnish. Drizzle over garlic yoghurt to serve.
2. Crush garlic. Chop reserved fronds (use to taste), combine with yoghurt and 1 tbsp water. Season to taste with salt and pepper. Set aside.
3. Heat a frypan over medium heat with 1 tbsp oil. Add patties to cook for 2 minutes on each side, or until warmed through.
4. Place patties on plates, top with vegetables. Trim and roughly cut watercress to garnish. Drizzle over garlic yoghurt to serve.
Fennel 1
Green apples 2
Red onion 1
Brussels sprouts 150g
Ginger relish 1 jar (180g)
Natural yoghurt 1/2 tub (100g)
Pumpkin & chickpea patties 2 x 2-pack
Watercress 1 bowl
From your pantry:
oil (for cooking), salt, pepper, garlic (1/2 clove)
Green apples 2
Red onion 1
Brussels sprouts 150g
Ginger relish 1 jar (180g)
Natural yoghurt 1/2 tub (100g)
Pumpkin & chickpea patties 2 x 2-pack
Watercress 1 bowl
From your pantry:
oil (for cooking), salt, pepper, garlic (1/2 clove)
