- 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
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.
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.
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.
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.
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