Plant-based Fish Fingers with Broccoli and Carrot
with fried potatoes and herby sauce for parents
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Potatoes
3 piece
Plant-based fish fingers
(Contains Gluten, Wheat May be present Mustard, Soy, Barley, Oats)
1 piece
Carrot
100 g
Broccoli
7.5 g
Capers
½ piece
Lemon
½ sachet(s)
Potato seasoning mix
2.5 g
Fresh tarragon
2.5 g
Fresh chives
(May be present Celery)
½ sachet(s)
Gomashio-herb mix
(Contains Sesame, Celery)
Not included in your delivery
1 tablespoon
Sunflower oil
1.5 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Wash and dice the potatoes.
- Transfer to a lidded deep frying pan, cover with water and boil, covered, for 11 – 13 minutes, then drain and return to the pan.
- Drizzle with sunflower oil and fry the potatoes with the potato seasoning mix for 3 - 5 minutes over medium-high heat. Season to taste with salt and pepper.
- Boil plenty of salted water in a pot or saucepan.
- Cut the head of the broccoli into small florets and dice the stem.
- Chop the carrot into thin crescents.
- Boil the broccoli and carrot for 5 - 7 minutes, then drain and set aside. Season to taste with salt and pepper.
Did you know... Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs
- Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the plant-based fish fingers for 4 - 6 minutes until evenly browned.
- Meanwhile, finely chop the fresh herbs.
- Roughly chop the capers.
- Cut the lemon into 6 wedges.
- In a small bowl, mix the mayonnaise with the capers and fresh herbs.
- Stir the juice of 1 lemon wedge per person into the sauce. Season with salt and pepper to taste.
- Serve the potatoes, broccoli, carrot and vegan fish fingers on plates. Sprinkle the gomasio with herbs over the vegetables.
- Serve with mayo to taste for the kids and with the herby mayo sauce and the rest of the lemon wedges for the parents.