Crispy No-Chicken Burger
with parsley-caper potatoes & salad- Selderij
- Gluten
- Haver
- Soja
- Tarwe
- Selderij
- May contain traces of allergens
- Mosterd
- Sesamzaad
- Pinda's
- Noten
Did you know that capers are the unopened buds of the caper plant? They are mainly harvested in countries with Mediterranean climates.
Ingredients
200 g
Baby potatoes
â…“ piece
Cucumber
1 piece
Tomato
½ piece
Red onion
5 g
Fresh curly parsley
(May be present: Selderij)
½ piece
Garlic
â…“ piece
Lemon
10 g
Capers
1 piece
Happy go Clucky from the Vegetarian Butcher®
(Contains: Selderij, Gluten, Haver, Soja, Tarwe May be present: Mosterd, Sesamzaad)
10 g
Pumpkin seeds
(May be present: Sesamzaad, Pinda's, Noten)
20 g
Lamb's lettuce
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1.5 tablespoon
[Plant-based] butter
1 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Mustard
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan. Wash the baby potatoes and cut any larger ones in half.
- Boil the potatoes for 12 - 15 minutes, then drain and set aside.
- Slice the cucumber into thin crescents. Cut the tomato into wedges and slice the onion into thin half rings.
- Finely chop the parsley and crush or mince the garlic. Cut half of the lemon into wedges and juice the rest.
- Melt a third of the butter in a frying pan over medium-high heat. Fry the burger for 3 minutes per side.
- Add half of the onion and fry for 3 - 4 minutes, or until the burger is done (see Tip).
- Remove everything from the pan and set aside.
Tip: the rest of the onion will be served raw, but if preferred you can fry all of it here instead.
- Melt the rest of the butter in the same frying pan over medium-high heat. Fry the garlic for 1 - 2 minutes, then add the capers and half of the parsley.
- Deglaze with 1 tsp lemon juice per person, then stir in the potatoes and fry for another 1 - 2 minutes.
- In a large salad bowl, combine the extra virgin olive oil with the honey and mustard, along with 0.5 tbsp lemon juice per person. Season to taste with salt and pepper.
- Shortly before serving, add the cucumber, tomato, lamb's lettuce and the rest of the onion, then toss well to combine.
- Serve the potatoes on plates with the burger and the salad.
- Garnish with the pumpkin seeds and the rest of the parsley.
- Serve the lemon wedges and the mayonnaise alongside.
