Psycho Paddos with sweet frites

Honestly I have never had 'mushrooms' before, however this burger always makes me really happy! Instead of the Dutch weed burger, which is quiet popular here in Holland, I decided the create my own. Toasting the portebellos in the oven seasoned with some seaweed to serve as a bun, stuffed with a veggie burger, spinach, tomatoes, an omelette and some pumpkin cubes with dipping sauce on the side. Originally I planned to make sweet potato frites but I was not able to find any some I replaced them and they tasted just as delicious! You can start to preheat the oven at 200 degree. Season the cut pumpkin with half of the curry seasoning. I like my green curry best for this recipe however you could also choose a red, more spicy, one if you prefer. Scatter the veggie on a baking tray and on transfer into the oven. Roast the pumpkin for 40 minutes. Assemble all the other components of the dish in the meantime. Mix the leftover seasoning with yoghurt and pour into a small dipping bowl. Bake the egg white omelette with one tablespoon of seaweed and teaspoon of sea salt. Make sure you bake the egg on a low heat so the omelette will maintain its vibrant white colour. When the pumpkin still needs another 20 minutes add the mushrooms with seaweed to the oven. Roasting the 'buns' will intensify the flavours and make them tender and moist. Grill the spinach and pine nuts burger for 6 minutes in a hot grilling pan (I cheated with some store bought veggie burgers but you can easily make them yourself if you wish to) on both sides. Now the fun part: assembling everything! Start with a portebello, add the spinach, burger, omelette, tomatoes and some sauce if you like. Finish with the other mushroom bun and check out the result. You will need a really big mouth to get all the deliciousness in one bite! Challenge accepted. Serve with the frites and dipping sauce and voila. A dinner which mimics a fast food meal but is so much more tasty. This recipe is also meatless therefore it could be perfect for your meatless Mondays. But no matter what day it might be, try it!

Ingredients: 200 grams of kabuchi pumpkin, 2 portebellos, 1 veggie spinach and pine nuts burger, 50 gram of wild spinach, 50 grams of tomatoes, 35 ml of yoghurt, 1 large egg white, 2 tablespoon of seaweed, 1.5 tablespoons of curry seasoning