The organic lily rose potatoes are delicious but there are some size differences. Cut them all the same size and they will roast up beautifully.
Falafel burger, beetroot & horopito chutney, chili raita, dukkha purple potatoes
Cook time: 45 minutes
couple or family
Ingredients
Ingredient
Couple
Family
Burger buns
Couple
AllFamily
AllLily rose potatoes (own bag)
Couple
AllFamily
AllCucumber
Couple
1/2Family
1Beetroot and horopito chutney
Couple
1 pottleFamily
1 pottleFalafel
Couple
1 pottleFamily
2 pottleChili coconut yoghurt
Couple
1 pottleFamily
1 pottleMesclun
Couple
1 bagFamily
1 bagDukkah
Couple
1 packFamily
1 pack Instructions
1
Preheat the oven to 200 degrees Celsius.
Scrub the potatoes and roughly cut. Place in a pot with lightly salted water, bring to a simmer and cook for 12 minutes.
Strain the potatoes, toss with a little oil and salt and roast for 15-20 minutes, until crispy.
2
To make the riata, thinly slice the cucumber and place in a bowl with the chili yoghurt.
3
Once the potatoes are almost ready, shape the falafel into patties and fry in a pan on medium heat with a good splash of oil.
Fry for 3 to 4 minutes on each side. The chickpeas are raw so they require a good amount of cooking.
4
Warm the buns in the oven. Spread the raita on the bottom half of the bun, top with the patty, and then finish with mesclun and chutney.
Sprinkle potatoes with dukkah and dig in.
