Serves: 4
Ingredients:
- 6 Heck Meat-Free Sausages (about 300g)
- 1 tbsp vegetable oil
- 1 tsp garam masala
- ½ tsp ground cumin
- 300g baby potatoes, diced into 1cm cubes
- 1 small red onion, finely sliced
- 1 red pepper, diced
- 1 green chilli, finely chopped (optional)
- 1 tbsp curry powder
- ½ tsp turmeric
- 1 tsp cumin seeds
- 100ml vegetable stock
- Salt & pepper, to taste
- 200g Greek-style plant-based yoghurt
- 10g fresh mint leaves, finely chopped
- Juice of ½ lemonPinch of salt
- 4 large tortilla wraps
- 100g cooked basmati rice (optional for bulk)
- 80g mango chutney
- 60g fresh baby spinach or shredded lettuce
- Fresh coriander leaves, to garnish
Method:
1. Cook the Potatoes & Veg
- Heat a drizzle of oil in a frying pan over medium heat.
- Add the cumin seeds, letting them sizzle for 30 seconds.
- Add the diced potatoes, red onion, red pepper, and chilli.
- Stir in curry powder, turmeric, and a pinch of salt.
- Add vegetable stock, cover, and cook for 10–12 minutes until potatoes are tender and the liquid is mostly absorbed.
2. Cook the Sausages
- Remove sausage skins and slice into bite-sized pieces.
- Heat oil in another pan, add sausages, sprinkle with garam masala and cumin, and fry until golden.
3. Make the Mint Raita
- Mix yoghurt, mint, lemon juice, and salt in a bowl. Keep chilled.
4. Warm the Tortillas
- Heat tortillas in a dry frying pan for 30 seconds per side or wrap in foil and warm in the oven.
5. Assemble the Burritos
- Lay each tortilla flat.
- Spread a spoonful of mango chutney in the centre.
- Add a layer of spinach or lettuce.
- Spoon on the spiced potato and veg mix.
- Add sausage pieces, a little cooked rice if using, and a drizzle of mint raita.
- Fold in the sides, then roll tightly into a burrito.
6. Serve
- Slice in half at an angle, secure with a cocktail stick if needed.
- Garnish with fresh coriander and an extra pot of raita or chutney on the side.