ingredients
- 2 tablespoons oil
- 1 zucchini, thickly sliced into ribbons
- 1 red capsicum, deseeded thickly sliced
- 100 g mushrooms, thinly sliced
- 100 g green asparagus, trimmed
- 2 tomatoes
- 30 g brown sugar
- 50 g walnuts
- 300 g floury potatoes
- 1 egg, lightly beaten
- 2 tablespoons flour
- 2 burger buns
- 4 tablespoons Hellmann's Real Mayonnaise
Preparation
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Preheat oven to170°C (150° C fan-forced) . Place zucchini, capsicum, mushrooms, asparagus and tomatoes in a baking dish. Sprinkle with the smoked salt. Drizzle with a little olive oil. Bake in the oven for 20- 30 minutes or until tender.
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Heat the brown sugar in a saucepan with 1 tsp cold water and allow it to caramelise. Add the chopped walnuts, coating them in the caramel, then remove from the heat and cool completely.
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Meanwhile peel and wash the potatoes. Grate with a coarse grater into a bowl, then add the egg and flour. Season with salt and pepper. Mix and shape into patties.
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Heat a oil in a large heavy based frying pan over medium heat. Pan-fry the potato patties until golden brown. Place the hash browns and roasted vegetables on the bun and sprinkle with the walnut crunch.
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Slice the burger buns in half. Spread both halves with Hellmann’s Real Mayonnaise. Place the potato patty and vegetables onto the bun and sprinkle with caramelised walnuts. Serve
