Wild Boar Burger with Creamy Spinach
over carrot mash with onion chutney
Spinach contains many nutrients, including iron. This is essential for carrying oxygen throughout your body, making sure that you feel energised.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Carrot
200 g
Potatoes
100 g
Spinach
40 g
Herbed cream cheese
(Contains Milk)
40 g
Onion chutney
1 piece
Wild boar burger
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ teaspoon
Mustard
100 milliliters
Water
¼ piece
Low sodium beef stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Wash or peel the potatoes and cut into rough pieces. Dice the carrot, then transfer both to a pot or saucepan and submerge with water. Boil for 12 - 15 minutes until done, covered. Reserve a small amount of the cooking liquid, then drain and set aside.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
Melt a knob of butter in a frying pan over medium-high heat and fry the burger for 5 minutes per side. Remove from the pan and set aside under aluminium foil.
Add the onion chutney to the same frying pan, then pour in the water and crumble in the stock cube (see pantry for amounts). Mix well and allow to simmer gently for 6 - 8 minutes until thickened and reduced, stirring occasionally (see Tip).
Tip: if the jus is too thin, turn up the heat for the final 2 minutes of cooking so as to reduce it further.
Melt a knob of butter in a wok or deep frying pan over medium-low heat. Tear the spinach directly into the pan, in batches if necessary. Allow it to wilt and reduce, then stir in the cream cheese. Mix well and season to taste with salt and pepper.
Mash the potatoes and carrot with a splash of reserved cooking liquid. Stir in the mustard and season to taste with salt and pepper.
Serve the carrot mash with the creamy spinach alongside. Top with the burger and the jus.