Name: W14 - Discovery: 20min - North / Central / South America - Veal - no rice - use: kalfsburger and corn and avocado salsa
Total time: 20 min
Yield: 2
Cuisine: Peruansk
Ingredients: 2 stuk(s) Kalfsburger; 2 stuk(s) Hamburgerbol met sesam; 300 gram Zoete aardappel; 1 stuk(s) Rode ui; 100 gram Gesneden rodekool; 1 stuk(s) Avocado; 140 gram Mais in blik; 1 stuk(s) Limoen; 50 gram Geraspte cheddar; 1 zakje(s) Peruaanse kruidenmix; 3 el [Plantaardige] mayonaise; 1 el Zonnebloemolie; 1 el [Plantaardige] roomboter; 150 ml Water; 1 el Water voor saus; naar smaak Peper en zout

Nederlands

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W14 - Discovery: 20min - North / Central / South America - Veal - no rice - use: kalfsburger

and corn and avocado salsa

Krijg tot € 100 korting + 2 maanden gratis extra's

Allergenen :

Tarwe

•Gluten

•Melk (inclusief lactose)

•Sesamzaad

•Soja

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd20 minuten

oventijd20 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

1 stuk(s)

Kalfsburger

(Kan bevatten: Gluten, Ei, Mosterd, Selderij, Soja)

1 stuk(s)

Hamburgerbol met sesam

(Bevat: Tarwe, Gluten, Melk (inclusief lactose), Sesamzaad, Soja Kan bevatten: Gluten, Noten)

150 gram

Zoete aardappel

½ stuk(s)

Rode ui

50 gram

Gesneden rodekool

½ stuk(s)

Avocado

70 gram

Mais in blik

½ stuk(s)

Limoen

25 gram

Geraspte cheddar

(Bevat: Melk (inclusief lactose))

½ zakje(s)

Peruaanse kruidenmix

Zelf toevoegen

1.5 el

[Plantaardige] mayonaise

½ el

Zonnebloemolie

½ el

[Plantaardige] roomboter

75 ml

Water

½ el

Water voor saus

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)5325 kJ

Energie (kcal)1273 kcal

Vetten83.7 g

waarvan verzadigd24.9 g

Koolhydraten88.2 g

waarvan suikers24.9 g

Vezels15.1 g

Eiwitten41.6 g

Zout3.9 g

Potassium351.3 mg

Calcium29.6 mg

Iron0.6 mg

Benodigdheden

•Hapjespan met deksel

•Kom

•Bakplaat met bakpapier

•Koekenpan

•Kleine kom

Instructies

Preheat the oven to 200°C. Wash and halve the sweet potatoes, then cut them into thin wedges.
Transfer to a lidded deep frying pan and add the water (see pantry for amount). Steam for 13 minutes on medium heat, covered, then drain and return to the pan.
Add a drizzle of sunflower oil and fry the potato wedges for 3 - 4 minutes over medium-high heat. Scatter over the cheese, cover with the lid and fry for another minute. Season with salt and pepper.

Finely chop half of the onion and cut the other half into thin half rings.
Melt a knob of butter in a frying pan over medium-high heat and fry the burger for 5 minutes. Flip the burger, add the onion rings and continue frying for another 5 minutes. Season with salt and pepper.
Meanwhile, juice the lime into a bowl. Add the finely chopped onion and season with salt and pepper to taste.
Transfer the hamburger buns to a parchment-lined baking sheet and bake for 4 - 5 minutes.

Add the red cabbage to another bowl along with one-third of the mayonnaise. Mix well and season with salt and pepper.
Drain the corn. Halve and pit the avocado, then remove the skin and dice the flesh.
Add the corn and avocado to the bowl with the onion and mix well.
In a small bowl, mix the Peruvian spice mix with the water for the sauce and the rest of the mayonnaise.

Slice open the hamburger buns and smear with half the Peruvian mayonnaise.
Top with red cabbage, burger, fried onion and avocado-corn salsa.
Serve the cheesy sweet potato and burger on a plate and serve the rest of the slaw and salsa next to it.
Drizzle the rest of the Peruvian mayo over the sweet potatoes.

Did you know... potatoes and sweet potatoes are rich in vitamins and minerals such as zinc, iron and potassium, as well as vitamins B and C. Sweet potatoes are also high in vitamin A, which supports eye health and boosts the immune system.