Thai Style Plant-Based Fish Burger
on a carrot bun with potato salad
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, Sesamzaad, Soja May be present: Noten, Selderij, Ei, Gluten, Lupine, Melk (inclusief lactose), Mosterd)
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
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, then remove the lid. Season with salt and pepper and fry for 5 more minutes.
- Chop 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 the rest of the olive oil in a frying pan over medium-high heat. Add the rest of the onion and fry the burger for 3 minutes per side until golden brown.
- In the meantime, place the bun in the oven and heat for 4 - 6 minutes.
- Finely chop the fresh herbs. Crush or mince the garlic. Cut the lime into 4 wedges.
- Set aside two little gem leaves per person for the burger. Roughly chop the rest of the little gem.
3
- To the salad bowl, add the mayonnaise, soy sauce, garlic, ginger paste, fresh herbs, and the juice of 1 lime wedge per person, along with the rainbow slaw mix and extra virgin olive oil to taste, and mix to combine. Season with salt and pepper.
- Spread some mayonnaise to taste on the burger buns. Top them with the lettuce leaves, the burger, fried onion and some of the slaw mix.
4
- Add the potatoes and little gem to the salad bowl. Toss to combine.
- Serve the burgers on plates with the salad alongside.