
Vegan Burger
Serves 2 – 4 | Preparation Time: 30 mins
Ingredients:
- Vegan Burger Buns
- Green Oak Lettuce
- Sliced Tomatoes
- 120 g Vegan Mayonnaise
- 120 g Tomato Sauce
- Cooking Oil (For Frying)
Burger Filling Mixture
- 50ml UFC Velvet Almond Milk Original
- 250g Tofu
- 200g Boiled Potatoes
- 3 Tbsps Boiled Pumpkins
- 3 Tbsps Boiled Carrots
- 3 Tbsps Boiled Edamame
- 3 Tbsps Boiled Sweet Corns
- 2 Tbsps Seasoning Sauce
- ½ Tsp Ground Black Pepper
- 240 g All Purpose Flour
Flour Mixture
- 100g All Purpose Flour
- 150ml Water
- ½ Tsp Salt
Method:
Burger Filling Preparation
- Combine tofu, boiled potatoes, boiled pumpkins, boiled carrots and mix together. Add seasoning sauce, ground black pepper.
- Add boiled edamame, boiled sweet corns and all purpose flour and mix well. Pour UFC Velvet Almond Milk Original and stir well.
- Roll all mixture into a ball and put in the freezer for 2-3 hours.
Vegan Burger Preparation
- Combine all purpose flour, salt and stir well. Add water and stir until dissolve.
- 2. Dip burger filling into the flour mixture. Drop into hot cooking oil and deep fry until turning to golden brown on both sides.
- Put green oak lettuce, sliced tomatoes. Spread vegan mayonnaise, place burger filling on the bun. Spread tomato sauce, set the bun on top and ready to serve.
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