MIDWEEK SPECIAL
A veggie burger that truly satisfies
Hash brown veggie burgers with kale alioli
SERVES 4. HANDS-ON TIME 30 MIN, OVEN TIME 30 MIN
MAKE AHEAD
Prepare the hash, unbaked, up to 24 hours in advance (step 1).
• 200g potatoes, grated and squeezed dry in a clean J-cloth
• 225g halloumi, grated
• 1 tbsp plain flour
• 1 medium free-range egg
• 4 large portobello mushrooms
• Extra-virgin olive oil to drizzle
• 125 ml mayonnaise
• 1 garlic clove, crushed
• 100g kale, boiled for 1 minute, then refreshed in cold water
• 4 rye or white bread rolls, split, lightly toasted
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About delicious. Magazine
The July issue of delicious. is all about reinventing summer cooking with new sticky BBQ recipes and brilliant picnic ideas. You’ll also find a seaside menu from Cornwall, seasonal courgette dishes and the 10 most useful recipes for summer. Debbie Major works her magic with curry powder, Natasha Corrett rustles up fast, healthy meals, plus there’s a guide to baking fennel-seed buns and a stunning 16-page Collector’s Edition Pastry Special.