Name: Plant-Based 'Fish' Fingers with Potatoes & Vegetables & for parents: homemade tartar sauce & lemon wedges
Total time: 25 min
Yield: 2
Cuisine: Belgian
Ingredients: 500 g Potatoes; 6 piece Plant-based fish fingers; 2 piece Carrot; 300 g Broccoli; 15 g Capers; 1 piece Lemon; 1 sachet(s) Potato seasoning mix; 5 g Fresh tarragon; 5 g Fresh chives; 1 sachet(s) Gomashio-herb mix; 2 tablespoon Sunflower oil; 3 tablespoon [Plant-based] mayonnaise; 1 teaspoon Sugar; to taste Salt and pepper

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Recipes

Plant-Based 'Fish' Fingers with Potatoes & Vegetables

& for parents: homemade tartar sauce & lemon wedges

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Any leftover tarragon? Finely chop the tarragon, mix it with some salt and room temperature butter and voilà: homemade tarragon butter!

Tags:

Family

•Source of fiber

•Plant-based

Allergens:

Gluten

•Tarwe

•Sesamzaad

•Selderij

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Potatoes

3 piece

Plant-based fish fingers

(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Gerst, Haver)

1 piece

Carrot

150 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: Selderij)

½ sachet(s)

Gomashio-herb mix

(Contains: Sesamzaad, Selderij)

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

Energy (kJ)3290 kJ

Calories786 kcal

Fat41.3 g

Saturated Fat4.9 g

Carbohydrate80.5 g

Sugar13.6 g

Dietary Fiber22.4 g

Protein18.6 g

Salt2.3 g

Potassium651.5 mg

Calcium97.4 mg

Iron1 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

•Pan

•Tall-Sided Pan

•Small Bowl

Cooking Steps

Wash and dice the potatoes.
Transfer to a deep frying pan and submerge with water. Cover with the lid and boil for 11 – 13 minutes, then drain and return to the pan.
Drizzle with sunflower oil and add the potato seasoning, then fry 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. Slice the carrot into thin crescents.
Cook the broccoli and carrot for 5 - 7 minutes, then drain. Season to taste with salt and pepper, then set aside.
Meanwhile, finely chop the fresh herbs.

Heat a drizzle of olive oil in a frying pan over medium heat. Fry the 'fish' fingers for 3 minutes per side, or until evenly browned.
Roughly chop the capers. Cut the lemon into six wedges.
In a small bowl, combine the mayonnaise with the sugar, capers, fresh herbs and the juice of 1 lemon wedge per person. Season to taste with salt and pepper.

Serve the potatoes, vegetables and 'fish' fingers on plates.
For kids: serve with some mayonnaise as preferred.
For parents: serve with the tartar sauce and the rest of the lemon wedges. Garnish the vegetables with the gomashio-herb mix.