Читать книгу BISH BASH BOSH! - Henry Firth - Страница 32

SERVES 2.

 2 plant-based burger patties, or The Big BOSH! Burgers from our first book, BOSH!.

 4 slices dairy-free cheese.

 2 good-quality burger buns.

 2 tbsp egg-free mayonnaise.

 4 baby gem lettuce leaves.

 1 large tomato.

FOR THE GUACAMOLE.

 1 lime.

 1 small garlic clove.

 ¼ tsp salt.

 1 large ripe avocado.

 1 small fresh red chilli.

 2 spring onions.

 4 cherry tomatoes.

 10g fresh coriander.

FOR THE HASH BROWNS.

 1 large potato.

 2 tbsp plain flour.

 ¾ tsp salt.

 ¼ tsp black pepper.

 olive oil, for shallow frying.

Preheat oven to 180°C. Fine grater or Microplane. Clean tea towel. Frying pan. Line a plate with kitchen paper. Line a baking tray. Roasting tin.

First make the guacamole. Halve the lime and squeeze the juice into a bowl. Peel and grate the garlic into the bowl. Add the salt. Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Scoop the flesh into the bowl. Use the back of a fork to mash everything together.

Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop. Trim and finely chop the spring onions and cherry tomatoes and add them to the bowl. Pick the leaves from the coriander, roughly chop and add them to the bowl. Stir all the ingredients together with a fork so they’re well mixed. Taste and add a little more seasoning if necessary. Cover and refrigerate.

Peel the potato for the Hash Browns and grate it into a sieve. Wash under cold water until the water runs clear. Tip into the clean tea towel and twist the towel over the sink to squeeze out all the excess moisture. Put the grated potato into a mixing bowl. Sprinkle over the flour, salt and pepper and mix everything together. Roll the grated potato into 2 balls and squash them into 1cm-thick patties.

Put the frying pan over a medium heat. Pour in the olive oil until it’s 1cm deep. Warm until a wooden spoon dipped into the oil sizzles around the edges. Carefully place the hash browns in the oil and cook for 3–4 minutes on each side, until golden brown and crispy. Transfer to the plate lined with kitchen paper to drain.

Put the burger patties on the lined baking tray. Put the tray in the oven and cook following the instructions on the packet. 5 minutes before they’re ready, lay a slice of dairy-free cheese and a hash brown on top of each patty and place an upturned roasting tin over the patties to stop the cheese drying out. Bake for the remaining 5 minutes.

To assemble the burgers, slice the buns in half and spread the bottoms with the egg-free mayo. Cover with 2 lettuce leaves for each bun. Cut the tomato into thick slices and lay them over the lettuce. Take the burgers, cheese and hash browns out of the oven and place one patty on each burger. Dollop the guacamole over the tops. Close the lids of the burgers and serve.