Thai-Style Plant-Based Fish Burger
on a carrot bun with potato salad4.0(148)
Calories
:
849 kcalProtein
:
20.6g proteinTotal
:
15 minutesDifficulty
:
EasyPlant-based
Allergens:
- Tarwe
- Gluten
- Soja
- Sesamzaad
- Selderij
- May contain traces of allergens
- Gluten
- Lupine
- Milk (including lactose)
- Mosterd
- Noten
- Ei
Today, rather than a hamburger, you'll serve a fish burger. This fish burger is vegetarian and made from 100% plant-based ingredients!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Soja, Tarwe, Gluten, Sesamzaad May be present: Gluten, Lupine, Milk (including lactose), Mosterd, Noten, Selderij, 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
1
- 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.
2
- 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.
3
- 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.
4
- Add the potatoes and chopped little gem to the salad bowl. Toss well to combine.
- Serve the burger with the salad alongside.
