Skinny Veggie Burger and Courgette Fries

Last week I was working everyday and there is a Byron Burger in the shopping centre that I work at. I visited and became obsessed. Their courgette fries are super delicious and their veggie burger is the best I have ever tried. When you read the ingredients for a veggie burger, you expect those ingredients in their purest forms. Nandos did not deliver this, it was a patty. Ew. Byron Burger, however, exceeded all expectations. By far the best place to go to for a veggie burger. 

Obviously being a student I can't afford to eat out all the time, so I decided to try to remake this meal at home. It went really well! I cooked this for me and my best friend and flat mate Jess, and she even said it was better than Byron. Snaps to me. 

I went for a "skinny" bunless version not intentionally, but purely because I didn't have any gluten and wheat free brown rolls. 

Ingredients for two servings:

Courgette Fries- 

Gluten free flour

Almond milk

2 courgettes 

Salt

Pepper

Chilli powder

Vegetable oil

(I didn't measure the flour or milk, I just poured some into bowls)

Veggie burger-

2 large flat mushrooms

Roasted red peppers (however many you would like)

Half a red onion

Garlic butter

(You can add spinach and cheese to these burgers if you like)

How to: 

Start off by filling a wok half full with vegetable oil and heat it up until its hot enough to make a piece of bread sizzle. Whilst that is heating up, pour some almond milk into one bowl and flour and seasonings into another. Cut out the stalk of the mushrooms and place on a baking tray and into the oven. The oven should be on 190 degrees. Cut the courgettes into the chip-size slices. 

When the oil is hot enough dip the courgette slices one by one into almond milk and then lightly coat in flour. Don't put too much flour on them as once they're cooked that is all you will be able to taste. Once they are coated put them in the oil, only for a few minutes until they go brown. Make sure you have a plate next to you to put the courgette fries on once they are done. I cooked mine a few at a time. 

When you're three quarters of the way through cooking your courgette fries, put the red onions and roasted red peppers into a frying pan with vegetable or coconut oil. Fry until they are hot and then take off the heat. 

Once the courgette fries are done, take out the mushrooms from the oven and rinse off the water. Get a little bit of garlic butter and put it in the mushroom. Then layer the peppers and red onions on top and another small bit of garlic butter. Serve your courgette fries next to it and your meal is done! 

I had BBQ sauce with mine to dip the courgette fries into. So yummy! 

Let me know if you try out this recipe.