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Vegan avocado burger with fried potato wedges
The plant-based version of a hamburger sandwich
Main course
4 people
30 minutes
Ingredients:
- 800 g Cêlavíta potato wedges
- Plenty of sunflower oil, for frying
- 1 red onion, cleaned and cut into thin rings
- 2 tbsp red wine vinegar
- 1 tbsp sugar
- 1 tbsp water
- Salt and pepper, to taste
- 100 g Vegan cream cheese
- 1 clove of garlic, chopped
- Some chives, finely chopped
- 2 avocados, halved, peeled and seedless
- 2 tbsp sunflower oil
- 4 kaiser rolls, baked and cut open
- Arugula
Preparation
Step 1:
Marinate the chopped red onion rings in red wine vinegar, sugar, water and salt and pepper. Preferably a day in advance, but at least half an hour. Drain before use.
Step 2:
Mix the Vegan cream cheese with garlic, chives and salt and pepper to taste.
Step 3:
Deep-fry the potatoes until golden, season with salt and pepper.
Step 4:
Meanwhile, fry the avocado in a frying pan in a small dash of sunflower oil. Fry gently so that the avocado has a chance to colour, season the fried avocado with salt and pepper.
Step 5:
Spread the kaiser balls with the vegan cream cheese, top with half the fried avocado and garnish with marinated red onion and rocket.
Serve with the fried potatoes.
