Name: Sweet Chili Glazed No-Fish Burger with Pickled Fennel & Yellow Carrot with potato wedges and ravigotte sauce
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 piece Plant-based fish burger; 2 piece Hamburger bun with sesame seeds; 2 sachet(s) Sweet chili sauce; 400 g Potatoes; 1 sachet(s) Yellow mustard seeds; 1 piece Fennel; 1 piece Red onion; 1 piece Yellow carrot; 80 g Ravigote sauce; 1 sachet(s) BBQ spice rub; 1 tablespoon Sugar; 2 tablespoon Red wine vinegar; 2 tablespoon Olive oil; to taste Salt and pepper; 1 tablespoon [Plant-based] butter

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Recipes

Sweet Chili Glazed No-Fish Burger with Pickled Fennel & Yellow Carrot

with potato wedges and ravigotte sauce

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Allergens:

Tarwe

•Gluten

•Soja

•Melk (inclusief lactose)

•Sesamzaad

•Mosterd

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Plant-based fish burger

(Contains: Tarwe, Gluten, Soja)

1 piece

Hamburger bun with sesame seeds

(Contains: Tarwe, Gluten, Soja, Melk (inclusief lactose), Sesamzaad May be present: Noten, Gluten)

1 sachet(s)

Sweet chili sauce

200 g

Potatoes

½ sachet(s)

Yellow mustard seeds

(Contains: Mosterd)

½ piece

Fennel

½ piece

Red onion

½ piece

Yellow carrot

40 g

Ravigote sauce

(Contains: Mosterd, Ei)

½ sachet(s)

BBQ spice rub

Not included in your delivery

½ tablespoon

Sugar

1 tablespoon

Red wine vinegar

1 tablespoon

Olive oil

to taste

Salt and pepper

½ tablespoon

[Plant-based] butter

Nutrition Values

Energy (kJ)3936 kJ

Calories941 kcal

Fat44.3 g

Saturated Fat8.9 g

Carbohydrate111.8 g

Sugar19.9 g

Dietary Fiber18.8 g

Protein23.3 g

Salt3 g

Trans Fat2.5 g

Potassium461.3 mg

Calcium80.5 mg

Iron1.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Box Grater

•Casserole

•Salad Bowl

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 200°C.
Boil plenty of salted water in a deep frying pan. Wash or peel the potatoes, then cut them into wedges. Parboil for 6 - 8 minutes, covered, then drain and set aside.
Slice the onion into thin half rings. Grate the yellow carrot.
Quarter the fennel and remove the tough core, then chop the fennel into thin strips.

In a salad bowl, mix the red wine vinegar with the sugar.
Add the onion, fennel, yellow carrot, and mustard seeds and season with salt and pepper to taste.
Mix everything together and set aside, stirring occasionally so the flavours can sink in.

Did you know... 200g fennel provides almost a quarter of the RDA of potassium. Potassium is important for regulating our nervous system and for maintaining fluid levels in our cells.

Add the olive oil and BBQ spices* to the potatoes. Fry for 5 - 7 minutes over medium-high heat, tossing regularly. Season to taste with salt and pepper.
Bake the bun for 3 - 5 minutes in the oven.
Melt a knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the fish burger for 2 minutes per side until evenly golden-brown.
In the last minute, add the sweet chilli sauce and coat the burger until fully covered.

*Take care, this ingredient is spicy! Use as preferred.

Cut open the bun and top the base with the burger.
Spread the ravigotte sauce over the top of the bun, add some pickled vegetables, and then close the burger.
Serve with the rest of the pickled vegetables and potato wedges on the side.