Thai-Style Plant-Based Fish Burger

Name: Thai-Style Plant-Based Fish Burger on a carrot bun with potato salad
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 2 piece Plant-based fish burger; 1 piece Red onion; 2 piece Little gem; 10 g Fresh coriander & mint; 200 g Rainbow slaw mix; 1 piece Lime; 1 piece Garlic; 10 g Ginger paste; 200 g Pre-cooked halved baby potatoes [skin-on]; 2 piece Carrot bun; 3 tablespoon [Plant-based] mayonnaise; 1 tablespoon [Reduced salt] soy sauce; 2 tablespoon Olive oil; 1 tablespoon White wine vinegar; 1 teaspoon Sugar; to taste Extra virgin olive oil; to taste Salt and pepper

on a carrot bun with potato salad

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Today, rather than a hamburger, you'll serve a fish burger. This fish burger is vegetarian and made from 100% plant-based ingredients!

Tags:

Plant-based

Allergens:

Tarwe

•Gluten

•Soja

•Sesamzaad

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Plant-based fish burger

(Contains: Tarwe, Gluten, Soja)

½ piece

Red onion

1 piece

Little gem

5 g

Fresh coriander & mint

(May be present: Selderij)

100 g

Rainbow slaw mix

½ piece

Lime

½ piece

Garlic

5 g

Ginger paste

100 g

Pre-cooked halved baby potatoes [skin-on]

1 piece

Carrot bun

(Contains: Tarwe, Gluten, Soja, Sesamzaad May be present: Selderij, Gluten, Lupine, Melk (inclusief lactose), Mosterd, Noten, Ei)

Not included in your delivery

1.5 tablespoon

[Plant-based] mayonnaise

½ tablespoon

[Reduced salt] soy sauce

1 tablespoon

Olive oil

½ tablespoon

White wine vinegar

½ teaspoon

Sugar

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3552 kJ

Calories849 kcal

Fat48.4 g

Saturated Fat6.1 g

Carbohydrate80.9 g

Sugar12 g

Dietary Fiber16.2 g

Protein20.6 g

Salt2.8 g

Potassium150.3 mg

Calcium28.4 mg

Iron0.8 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

•Fryingpan with lid

•Salad Bowl

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 180°C.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the baby potatoes for 9 minutes, covered. Remove the lid and season to taste with salt and pepper. Fry for 5 more minutes.
Slice the onion into half rings.
In a salad bowl, combine the white wine vinegar with the sugar. Transfer half of the onion to the bowl and season to taste with salt, then toss well to combine. Set aside, stirring occasionally.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the burger with the rest of the onion for 3 minutes per side, or until golden-brown.
In the meantime, heat the carrot bun in the oven for 4 - 6 minutes.
Finely chop the fresh herbs. Crush or mince the garlic. Quarter the lime.
Set aside two little gem leaves per person, then chop the rest.

To the salad bowl, add the mayonnaise, soy sauce, garlic, ginger paste, fresh herbs and the juice of a quarter lime per person.
Add the rainbow slaw mix and some extra virgin olive oil as preferred, then mix thoroughly. Season to taste with salt and pepper.
If preferred, spread some mayonnaise over the carrot bun.
Top with the reserved little gem leaves, the burger, fried onion and some of the slaw mix.