Crispy No-Chicken Burger
with parsley-caper potatoes & salad
It isn't the type of potato that determines whether or not a potato is a baby potato, but the time it's harvested. By harvesting potatoes when they're young, they maintain their delicate flavour and structure.
Tags:
Plant-based
Allergens:
Selderij
•Soja
•Tarwe
•Haver
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total30 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
200 g
Baby potatoes
⅓ piece
Cucumber
1 piece
Tomato
¼ piece
Onion
5 g
Fresh curly parsley
½ piece
Garlic
⅓ piece
Lemon
10 g
Capers
1 piece
Happy go Clucky from the Vegetarian Butcher®
10 g
Pumpkin seeds
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
Energy (kJ)3044 kJ
Calories728 kcal
Fat44.9 g
Saturated Fat15.1 g
Carbohydrate59.4 g
Sugar12 g
Dietary Fiber15.8 g
Protein18.8 g
Salt1.8 g
Potassium239.9 mg
Calcium18.4 mg
Iron2.3 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
•Pan
•Large Salad Bowl
•Tall-Sided Pan
Cooking Steps
1
- 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.
2
- 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.
- Add the cucumber, tomato and onion and toss well to combine.
- Melt a third of the butter in a frying pan over medium-high heat. Fry the burger for 8 - 10 minutes or until done, then remove from the pan and set aside.
3
- 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.
4
- 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.
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