The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 800g potatoes
- 4 beef burger
- 1 chilli
-
1 tsp nigella seeds(Nigella Seeds)
- 200g baby tomatoes
- 1 tbsp ground cumin
-
2 tbsp tikka paste (Mustard)(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 cucumber
- 1 handful of fresh coriander
-
160g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 onion
- 2 unwaxed lime
Allergens
Contains:
Mustard, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 128Kcal | 693Kcal |
| 535kJ | 2900kJ | |
| Fat | 6.6g | 36g |
| of which saturates | 2.2g | 12g |
| Carbohydrates | 9g | 49g |
| of which sugars | 1.4g | 7.5g |
| Protein | 8.1g | 44g |
| Salt | 0.04g | 0.21g |
| Fibre | 1.3g | 7.2g |
High protein
5 plants
Beef Burger, Tikka Potatoes & Cumin Chilli Yoghurt
We're bringing all your favourite flavours onto a plate. Think juicy British beef burgers served with a dollop of chilli and cumin-flecked yoghurt. A crunchy kachumber salad of cucumbers and tomatoes to bring the green. Don't forget the tikka-spiced potatoes to keep it filling.
Cooking Instructions
Cooking Instructions
- Peel and cut the potatoes into 3cm chunks. Bring a saucepan filled with lightly salted hot water to a boil. Add the potatoes and simmer for 10-12 mins, until just soft, then drain.
- Dice the cucumber into 1cm cubes. Halve the tomatoes. Finely dice the onion. Add to a mixing bowl with the juice of 1 lime. Season with salt and pepper.
- Finely chop the coriander. Finely dice the chilli (remove the seeds for less heat). Add to a small mixing bowl with the yoghurt, cumin (to taste) and the remaining lime juice. Season with sea salt and black pepper.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the burgers and cook for 7 mins each side, until the burgers are cooked through. Drain off any excess fat.
- Once the potatoes are cooked, rinse and reheat the potato saucepan with 2 tsp oil on medium heat. Once hot, add the tikka paste and potatoes and gently toss to coat. Season to taste with salt and pepper.
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside. Cook for longer if necessary. Serve the burgers alongside the spiced potatoes, kachumber salad and cumin yoghurt. Scatter over the nigella seeds.
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