Zucchini Fritter Burger

Zucchini tofu patties form the perfect base for fresh kumato tomatoes, rocket, creamy Hellmann’s Vegan Mayonnaise and a sweet & sour flavour hit from Knorr American Tomato Chilli Relish.

Oil 50 ml
Zucchini tofu patties 10 x
Brioche buns, split 10 x
Kumato tomatoes, sliced 400 g
Rocket leaves 120 g
Baby spinach leaves 100 g
KNORR American Tomato Chilli Relish GF 2.15 kg 200 g

KNORR American Tomato Chilli Relish GF 2.15 kg

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Burger
- Heat oil in a large pan over medium heat. Cook zucchini tofu patties in batches until golden brown then remove and drain on paper towel. Keep warm. Alternatively, cook patties on a flat grill plate.
- Mix together HELLMANN'S Vegan Mayonnaise with water. Set aside.
- Toast buns until golden.
- To assemble burgers, spread base of bun with KNORR American Tomato Chilli Relish. Top with
To Serve
- Serve burger with chips and extra HELLMANN’S Vegan Mayonnaise.
Tip
- If preferred, spread base of bun with KNORR Italiana Pronto Napoli.
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