Quorn Vegan Hot and Spicy Burger Jaffles with Coriander Sauce
Indian-spiced toasted sandwiches which are fun, delicious and packed with flavour.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 40 mins
75g firm tofu, chopped
1 spring onion, chopped
1 tsp (5 ml) sugar
1 tsp (5 ml) ground cumin
1 tsp (5 ml) turmeric
salt and pepper
⅓ C (80 ml) warm water
⅓ C (80 ml / 13 g) coriander
3 Tbsp (45 ml / 7.5 g) basil
4 tsp (20 ml) lemon juice
1½ small green chillies
1½ tsp (7.5 ml) sugar
1 tsp (5 ml) garlic, finely chopped
¾ C (180 ml) sunflower oil
salt and pepper
8 slices white bread
margarine, for spreading
¼ C (60 ml) mild or spicy atchar
Place all the ingredients for the lentil spread into a food processor, blend until smooth and season to taste.
Place the tofu, water, coriander, basil, lemon juice, chillies, sugar and garlic into a food processor and purée until smooth. Keep the motor running and add the oil in a steady stream until the mixture thickens slightly. Season to taste. Refrigerate until needed.
Preheat the oven to 200 °C.
Place the Quorn Vegan Hot & Spicy Burgers onto an oven tray and cook for 12 minutes.
Spread the slices of bread with a little margarine and then turn them over. Spread a dollop of the lentil spread onto each slice. Add the Vegan Traditional Burgers to half of the slices and top with a dollop of atchar. Close up with the remaining slices of bread (with margarine on the outside) so that you have 4 complete sandwiches.
Heat the jaffle iron over high heat and add a sandwich. Close the jaffle iron and cut off any bits which hang out over the sides. Place the jaffle iron back on the heat and cook for 6-8 minutes, turning regularly until the jaffles are golden and crisp.
Garnish with micro herbs or coriander (optional) and serve the jaffles with the dipping sauce on the side.
Tip: If you do not own a jaffle iron, simply use a toasted sandwich press or snackwich maker.