My ‘Yellow Wednesday’ meal this week was a nice and easy Linda McCartney Mozarella burger with herb leaf salad, avocado and cajun potato wedges.
It has been a while since we have had burgers – think we over did it for a while and became a bit bored of the options. The mozarella burgers from Linda McCartney are great as the cheese is inside the burger, which allows you to experiment and have fun with the other toppings.
I think we may have renewed enthusiasm in the simple burger!
Linda McCartney Mozarella Burgers with Cajun Wedges
Ingredients:
Linda McCartney mozarella burgers
brown oven bottom muffins
pure soya spread
beef tomato, sliced
2 large potatoes cut into wedges
herb salad leaves
mayonnaise
2 tbsp cajun spice mix
salt and pepper to taste
cucumber, sliced (about 6 slices for two burgers)
1 ripe avocado cut into slices
Method:
Cook the burgers according to packet instructions
Slice the muffins in half and spread with pure spread
Put the potato wedges into a large bowl or dish and pour over the cajun spice and mix well to ensure even coverage of each wedge
Heat the deep fryer to 180 degrees Celsius and fry the wedges
Arrange the salad leaves on the bottom of the muffin followed by the slices of tomato and cucumber
Place the burger on top of the vegetables and top with avocado slices
Drizzle the lid of the muffin with mayonnaise and pop onto the burger
Drain the wedges in the basket, then on kitchen paper, and arrange next to the burger
Serve with some celery sticks to the side for added freshness
