Bollywood Lamb Burgers You may notice this recipe's back for a victory lap – that's because sometimes

ometimes you
can't beat a tried-and-true winner! Our Dinnerly home cooks loved this recipe, so
with Curry-Spiced Fries here it is again for you to enjoy its easy cooking, big flavours and satisfying
goodness.
30 minutes 4 Servings
WHAT WE SEND
• 2 potatoes
• 1 spring onion
• 2 carrots
• 20g vadouvan curry powder 17
• lamb mince
• 2 x 2 white bread rolls 1,6

WHAT YOU NEED 1. Prep ingredients 2. Roast fries 3. Cook patties

• 3 garlic cloves
• 2½ tbs vegetable oil Preheat the oven to 220C, fan-forced. Line a Put the potato on the lined tray. Drizzle with 2 Put the lamb mince, garlic and remaining
• 1 tbs white vinegar large oven tray with baking paper. Cut the tbs vegetable oil , scatter over half the curry curry powder in a large bowl and season with
• 2 tsp sugar unpeeled potatoes into 5mm-thick fries. Cut powder, season with salt and pepper and turn salt and pepper . Using damp hands, combine
• 80ml (⅓ cup) mayonnaise 3 the spring onion into 5cm lengths, then thinly to coat. Roast for 20-25 mins until tender. well, then shape into 4 equal patties, slightly
slice lengthwise. Crush or finely chop 3 garlic Meanwhile, combine 1 tbs white vinegar and 2 larger than the base of a roll. Heat 2 tsp
TOOLS
cloves. Shred the carrots using a julienne tsp sugar in a large bowl. Add the spring vegetable oil in a large frypan over medium-
• 2 large oven trays
peeler (see Kitchen 101) or coarsely grate with onion and carrot and toss to combine. Set high heat. Cook the patties for 3-4 mins each
• baking paper
a box grater. aside to pickle, tossing occasionally, until side until cooked through. Remove from the
• julienne peeler or box grater
needed. pan.
• large frypan

Our veggies come straight from the farm,

so please wash them before cooking.

ALLERGENS
Gluten (1), Egg (3), Soy (6), Sulphites (17).
May contain traces of other allergens.

NUTRITION PER SERVING

Energy 805kcal, Fat 43.3g, Carbs 64.4g,
Protein 35.9g

4. Toast rolls 5. Serve up 6. Kitchen 101

Meanwhile, cut the rolls in half. Put on an oven
tray, cut-side up, and bake for 5-6 mins until
lightly toasted.
Spread the roll bases with the mayonnaise,
then layer with the patties and drained
pickled veggies. Sandwich with the roll tops
and serve with the fries. Enjoy!
Do you own a julienne peeler? We love using
them in our recipes, as they make short work
of veggie prep. They look similar to a veggie
peeler but with serrated teeth. You simply
drag the peeler along the vegetable – and
voila! – you have a pretty pile of professional-
looking julienne strips.

Questions about the recipe? Customer Service: 02 9056 7570 Email: hi@dinnerly.com.au
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