Crispy Veg Burger with Homemade Sweetcorn Relish

Cook the Crispy Vegetable Bakes on the BBQ for a summer treat!

What you need

Ingredients:

1 packet Mash Direct Crispy Vegetable Bakes
2 ciabatta buns (toasted)
1 bag of rocket salad
200g drained sweetcorn
1 red chilli (de-seeded and finely chopped)
1 small red pepper (de-seeded and finely chopped)
1 shallot (finely chopped)
80ml cider vinegar
30g caster sugar
1 tsp mustard seeds
Small bunch of coriander (finely chopped)
1 tsp vegetable oil
Salt & pepper to taste

Recipe method

To make the relish heat the oil in a saucepan. Fry the shallot for roughly 4-5 minutes on a medium heat until it is translucent and soft.

Add all other ingredients, apart from the coriander and bring to a light boil.

Allow the relish to simmer for 10 minutes until the sauce has thickened.

Stir in the coriander and pour the relish into sterilised jam jars.

This is ready to eat once cool but will improve if kept in the jar for a few weeks in a refrigerator.

Cook the Mash Direct Crispy Vegetable Bakes according to the packet instructions - we recommend using the BBQ for a summer treat.

Toast Ciabatta bun directly on the BBQ grill until crispy and golden brown.

To assemble, place a cooked burger onto the toasted bun bases. Spoon some of the relish on top, along with a handful of rocket. Place the bun lid on top and dig in!

It should look like this...

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