Mexican veggie fish burger with potato wedges
With mango pico de gallo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
½ sachet(s)
Mexican-style spices
½ piece
Red onion
½ piece
Mango
½ piece
Avocado
1 piece
Tomato
½ piece
Green chili pepper
1 piece
Plant-based fish burger
(Contains: Tarwe, Gluten, Soja)
1 piece
Hamburger bun with sesame seeds
(Contains: Tarwe, Gluten, Soja, Melk (inclusief lactose), Sesamzaad May be present: Noten, Gluten)
Not included in your delivery
½ tablespoon
White wine vinegar
to taste
Extra virgin olive oil
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
to taste
Salt and pepper
½ teaspoon
[Plant-based] butter
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200 degrees. Peel or thoroughly wash the potatoes and cut them into wedges. Heat a drizzle of olive oil in a lidded large frying pan over medium-high heat. Add the potatoes and fry for 18 - 20 minutes, covered. Stir frequently. Add half of the Mexican style spices during the last minute.
Finely chop the onion. Add half of it to a bowl and mix with the vinegar. Peel the mango. Finely dice the mango, tomatoes and avocado. Deseed and slice the green chilli pepper(*). Add all the ingredients to the bowl with the onion. Season with salt and pepper, drizzle with exta virgin olive oil to taste and toss.
*Take care, this ingredient is spicy! Use as preferred.
Melt a knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the fish burger with the rest of the onion for 2 minutes per side until evenly golden-brown.
Roast the buns in the oven for 5 - 6 minutes. Meanwhile, mix the mayonnaise with the remaining Mexican spices into a small bowl.
Cut the buns open and spread with the Mexican spiced mayonnaise on both sides. Divide the fried onions over the buns, top with the burger and the mango pico de gallo.
Serve the burger on a plate with the roasted potato wedges. Serve with the remaining mango pico de gallo.
Did you know... mango is one of the best sources of potassium, which helps maintain a healthy blood pressure. You can also find potassium in bananas, salmon, potatoes, broccoli and peanuts.
