RECIPES

Chxddar chickpea burgers with hasselback potatoes and creamy Ajvar

The popularity of Väcka’s vegan cheeses is due to their quality, flavour, and natural ingredients. They have been carefully developed to mimic the taste and texture of traditional dairy cheeses. This fact, along with the high quality and delicious flavour of these (non) cheeses, appeals to both vegans and those seeking healthier alternatives. LetsCook has created a series of recipes in collaboration with Väcka so you can indulge in these delicacies of the new world we are building together.

Recipe Details

Cooking step by step

Hasselback potatoes:

Preheat the oven to 225°C, heat above and below.
Peel potatoes. Place a potato on a wooden spoon (or similar) and make thin but not all the way through slices. Repeat for all the potatoes and arrange them in a baking tray with the cut side facing up. Drizzle with oil and season with salt and pepper. Sprinkle with breadcrumbs. Bake for 30-40 minutes until they are tender and golden brown.

The mixture:

Chop parsley.
In a bowl, place drained chickpeas and mash them with a fork. Add chickpea flour, spice mix, Väcka Pumpkin Cheddar, and half of the parsley. Season with salt and pepper and knead everything together.

The burgers:

Heat a dash ofoil in a frying pan over medium heat.
Shape small burgers with your hands.
Fry for 3-4 minutes on each side until golden brown.

The dressing:

In a bowl, mix Väcka Filä with Ajvar and the remaining parsley. Season with salt and pepper, and stir well.
Set aside.

Your meal:

Serve chickpea burgers with Ajvar dressing, rocket leaes, and Hasselback potatoes.

paso 6

paso 6

Cooking
step by step

Hasselback potatoes:

Preheat the oven to 225°C, heat above and below.
Peel potatoes. Place a potato on a wooden spoon (or similar) and make thin but not all the way through slices. Repeat for all the potatoes and arrange them in a baking tray with the cut side facing up. Drizzle with oil and season with salt and pepper. Sprinkle with breadcrumbs. Bake for 30-40 minutes until they are tender and golden brown.

The mixture:

Chop parsley.
In a bowl, place drained chickpeas and mash them with a fork. Add chickpea flour, spice mix, Väcka Pumpkin Cheddar, and half of the parsley. Season with salt and pepper and knead everything together.

The burgers:

Heat a dash ofoil in a frying pan over medium heat.
Shape small burgers with your hands.
Fry for 3-4 minutes on each side until golden brown.

The dressing:

In a bowl, mix Väcka Filä with Ajvar and the remaining parsley. Season with salt and pepper, and stir well.
Set aside.

Your meal:

Serve chickpea burgers with Ajvar dressing, rocket leaes, and Hasselback potatoes.

paso 6

paso 6

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