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Prep time 15 min
Skill level Easy
Cook time 20 min
Serves 2
Nutritional information per serving

INGREDIENTS

INGREDIENTS FOR
2 SERVINGS
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METHOD

  1. Step 1
    Preheat the oven to 200 ºC/180°C fan forced. Grease and line a large oven tray.
  2. Step 2
    Place the beetroot, tahini and cumin in a food processor and process until smooth.
  3. Step 3
    Heat HARVEST GOURMET Vegan Burger according to directions on pack.
  4. Step 4
    Meanwhile. Clean and dry food processor bowl. Place parmesan cheese and garlic clove in a food processor; blend or process until fine. Add bread slice, and a pinch of salt and pepper, to the processor; whizz until breadcrumbs mixture is formed.
  5. Step 5
    Generously drizzle zucchini wedges with olive oil. Coat the wedges with the crumb mixture, then place in a single layer on the baking sheet. Bake for 15-18 minutes or until the crumbs are golden.
  6. Step 6
    Divide half the lettuce among serving plates. Top with the burger patties, mayonnaise, beetroot mixture, cucumber and radish. Sprinkle with mint leaves. Serve immediately with zucchini fries.

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