Veggie smashed tacos

Name: Veggie smashed tacos
Prep time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 12 corn tortillas; 400 g red cabbage; 2 limes; 1 mangoes; 1 bunch coriander; 1 onions; 80 g baby lettuce; 500 g vegan mince; 4 tbsp olive oil; oil; 2 preserved jalapeño peppers in slices; ¾ tsp salt; 1 tsp smoked paprika; ½ tsp chilli flakes; ½ tsp ground coriander seeds; ½ tsp cumin

Vegan main dish dinner

Total: 1 hr 30 min. | Active: 1 hr 30 min.

vegan, lactose-free

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Instead of using a classic burger bun, the juicy, fried veggie patty is "smashed" directly onto a corn tortilla and fried on a high heat. The roasted aromas go beautifully with the fresh toppings of crunchy red cabbage and sweet & spicy mango salsa, giving every bite a balance of freshness and spice.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 people

Red cabbage salad
400 g	red cabbage, very thinly sliced
2 tbsp	olive oil
½	lime, the whole juice
¼ tsp	salt

Mango salsa
1	mango, cut into cubes
2	preserved jalapeño peppers in slices, drained, finely chopped
1 bunch	coriander, finely chopped
½	lime, the whole juice

Patties
500 g	vegan mince (e.g. Green Mountain)
2 tbsp	olive oil
1	onion, finely chopped
1 tsp	smoked paprika
½ tsp	chilli flakes
½ tsp	ground coriander seeds
½ tsp	cumin
½ tsp	salt

Smashed patties and tacos
	oil for frying
12	corn tortillas

To serve
80 g	baby lettuce
1	lime, rinsed with hot water, dabbed dry, cut into wedges

How it's done

Red cabbage salad

Place the cabbage in a bowl along with all the other ingredients up to and including the salt, mix well, cover and set aside.

Mango salsa

In a bowl, mix the mango with all the other ingredients up to and including the lime juice.

Patties

In a bowl, mix the mince with all the other ingredients up to and including the salt, knead well by hand to form a compact mass. Divide the mixture into 12 portions, shape into balls.

Smashed patties and tacos

Preheat the oven to 60 °C, warm the platter and plates. Heat a dash of oil in a wide non-stick frying pan. Place two balls in the pan, cover each with a tortilla, press flat with a wooden spoon. Reduce the heat, fry for approx. 5 mins. Turn the tortillas and fry for a further 2 mins. Remove, keep warm. Repeat the process with the remaining patties and tortillas.

To serve

Top the tacos with the red cabbage, mango salsa and lettuce, serve with the lime wedges.

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