Spinach & kale patty, spicy green peas & mint aioli, gherkin, onion & dill salsa, heritage tomato, chard, Theo’s vegan brioche
INGREDIENTS
4 spinach & kale patty
40g vegan mayo
80g green peas
1/2 bunch fresh mint, chopped
1 red chilli, finely chopped
1/2 bunch fresh chive, finely chopped
3 tbsp lemon juice
2 gherkins, roughly chopped
1/4 white onion, finely chopped
1/4 bunch fresh dill, finely chopped
80g swiss chard
1 heritage tomato
1 tbsp salt
4 Theo’s vegan brioche
METHOD
Cook grean peas in boiling water with a pinch of salt. Chill in a bath of iced water.
In a food processor blend vegan mayo, peas, mint, chilli, chive and lemon juice,
ready aioli set aside. In a small bowl toss roughly chopped gherkins, onion, dill
and splash of lemon juice. Chill in a fridge. Place the patties in the oven and cook
from frozen for 20 minutes at 180°. Lighlty toast vegan buns. Slather each
bun with aioli, add chard, sliced tomato and finish with gherkin salsa.Top with
other half of the bun.
SERVES 4