Ingredients
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For the shoestring fries
- 1 litre veg oil
- 2 Maris Piper potatoes, peeled & washed
- 1 tsp cornflour
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
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For the fajita veg medley
- 1 tbsp olive oil
- 1 small red onion, peeled & cut into wedges
- 2 garlic cloves, peeled & finely chopped
- 1 red/green pepper, cut into chunks
- 1 red chilli, sliced
- 2 tsp fajita seasoning
- 1 tbsp maple syrup
- Juice of 1 lime
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For the rest
- 2 tbsp olive oil
- 4 Tofoo Tex Mex burgers
- 2 brioche buns
- 2 heaped tbsp salsa
- 1/4 lettuce shredded/mixed leaves
- 1/2 avocado, sliced
- 2 tbsp sour cream
- 2 chillis to skewer
Get started
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Step 1 of 7Next step
Pre-heat your oven to 160, 140 fan, gas 3. Start with the shoestring fries by heating your oil in a deep, heavy pan over a medium-high heat/deep fat fryer. Cut/julienne your potatoes into matchstick-sized fries and pop in iced, cold water for 5 mins. -
Step 2 of 7
Drain your potatoes and dry in a tea towel before tossing in cornflour and adding to your hot oil (test by dropping in one fry- it should sizzle and float). Fry for 3 mins until golden, drain and toss in cumin, coriander, garlic and a large pinch of salt and pepper. Lay out on a lined baking tray and set aside.
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Step 3 of 7
Onto your fajita veg. Heat 1 tbsp of olive oil in a medium, non-stick pan over a medium heat and add your onion and garlic, frying for a few mins until fragrant and softened.
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Step 4 of 7
Add your pepper, chilli, fajita seasoning, maple syrup and lime and fry for a further 5 mins, stirring as you go until softened. Add a pinch of salt and pepper and set to one side over a very low heat.
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Step 5 of 7
In another large, non-stick pan heat 2 tbsp of olive oil, add your Tofoo Tex Mex burgers and fry for a 4-5 mins each side until cooked through. Meanwhile, pop your fries in the oven to warm up.
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Step 6 of 7
Heat your griddle pan to high and char your brioche buns. Now to assemble! Dollop your salsa across the bottom of each brioche bun and top with shredded lettuce/mixed leaves
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Step 7 of 7
Top each with 1/4 of the charred veg, followed by a Tex Mex burger. Top each with the rest of the charred veg, another Tofoo burger and then finish with sour cream, sliced avo and crown with a few fries and your brioche lid. Skewer with a chilli and serve with shoestring fries and dips of choice for the ultimate fajita night in!
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All done, enjoy!
