Sweet Chili No-Fish Burger with Ravigote Sauce
with punchy fennel slaw & BBQ potato wedges0.0(59)
Calories
:
957 kcalProtein
:
23.3g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
- Soja
- Melk (inclusief lactose)
- Sesamzaad
- Mosterd
- Ei
- Noten
- Gluten
- May contain traces of allergens
Mustard plants are hardy and are grown around the world. Almost every part of the plant is edible, including the flowers, leaves and seeds!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4003 kJ
Calories957 kcal
Fat44.1 g
Saturated Fat8.7 g
Carbohydrate112.2 g
Sugar25.1 g
Dietary Fiber18.8 g
Protein23.3 g
Salt2.8 g
Trans Fat2.5 g
Potassium1361.3 mg
Calcium92.5 mg
Iron2.6 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
•Casserole with Lid
•Grater
•Salad Bowl
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C. Boil plenty of salted water in a deep frying pan.
- Wash or peel the potatoes and cut them into wedges.
- Parboil for 6 - 8 minutes, covered, then drain and return to the pan.
- Add the BBQ rub* and drizzle with olive oil. Fry for 5 - 7 minutes over medium-high heat, tossing regularly.
*Take care, this ingredient is spicy! Use as preferred.
2
- Meanwhile, in a salad bowl, combine the red wine vinegar with the sugar and the mustard seeds. Season with salt and pepper.
- Grate the carrot and slice the onion into thin half-rings.
- Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
- Transfer all three to the salad bowl and toss well to combine, then set aside.
3
- Bake the hamburger bun in the oven for 3 - 5 minutes.
- Melt a knob of butter in a frying pan over medium-high heat.
- When the butter is nice and hot, fry the burger for 2 minutes per side until evenly golden-brown.
- During the final minute of cooking, coat the burger with the sweet chili sauce.
4
- Cut open the hamburger bun and spread with the ravigote sauce.
- Top with the burger and some of the slaw.
- Serve the potato wedges and the rest of the slaw alongside.
