Italian-Inspired Fishless Burger Bowl
with basil mayo, ciabatta croutons, cherry tomato salad & arugula- Tarwe
- Gluten
- Soja
- Rogge
- May contain traces of allergens
- Ei
- Gluten
- Milk (including lactose)
- Mosterd
- Noten
- Sesamzaad
- Soja
There is a new ingredient in your box! This delicious plant-based fish burger is rich in flavour and good for both you and the planet!
Ingredients
1 piece
Plant-based fish burger
(Contains: Tarwe, Gluten, Soja)
1 piece
White ciabatta
(Contains: Rogge, Tarwe May be present: Ei, Gluten, Milk (including lactose), Mosterd, Noten, Sesamzaad, Soja)
40 g
Arugula & lamb's lettuce
125 g
Red cherry tomatoes
½ sachet(s)
Italian seasoning
1 piece
Garlic
10 milliliters
Basil crème
1 piece
Roma tomato
½ piece
Red onion
Not included in your delivery
½ tablespoon
[Plant-based] butter
2 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Red wine vinegar
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Melt a knob of butter in a frying pan over medium-high heat and fry the burger for 3 minutes per side.
- Meanwhile, crush or mince the garlic.
- Dice the bread into 2cm cubes.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the bread with the garlic for 3 - 5 minutes, so as to make croutons. Season to taste with salt and pepper, then remove from the pan and set aside.
- Dice the tomatoes and halve the cherry tomatoes.
- Finely chop the onion.
- In a large bowl, combine the onion with the tomatoes, the cherry tomatoes, the Italian seasoning, the red wine vinegar and the extra virgin olive oil. Season to taste with salt and pepper.
- In a small bowl, combine the basil crème with the mayonnaise (see Tip).
Tip: this recipe is high in calories. If you're watching your calorie intake, substitute the mayonnaise with yogurt.
- Serve the lettuce on deep plates.
- Top with the croutons, the tomato salad and the burger.
- Drizzle with the basil mayonnaise to finish.
