Vegan Fish Fingers on Carrot Bun
with oven-roasted potato slices and cucumber saladCalories
:
811 kcalProtein
:
21.8g proteinTotal
:
30 minutesDifficulty
:
MediumPlant-based
Allergens:
- Sesamzaad
- Soja
- Tarwe
- Gluten
- Gluten
- Lupine
- Melk (inclusief lactose)
- Mosterd
- Noten
- Selderij
- Ei
- May contain traces of allergens
- Gerst
- Haver
- Soja
This recipe provides 273 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Roma tomato
½ piece
Red onion
250 g
Potatoes
½ piece
Garlic
1 teaspoon
Fresh ginger
10 milliliters
Sesame oil
(Contains: Sesamzaad)
¼ piece
Lime
½ piece
Cucumber
1 piece
Carrot bun
(Contains: Sesamzaad, Soja, Tarwe, Gluten May be present: Gluten, Lupine, Melk (inclusief lactose), Mosterd, Noten, Selderij, Ei)
40 g
Arugula & lamb's lettuce
3 piece
Plant-based fish fingers
(Contains: Tarwe, Gluten May be present: Gluten, Mosterd, Gerst, Haver, Soja)
Not included in your delivery
¾ tablespoon
Olive oil
1.5 teaspoon
[Reduced salt] soy sauce
½ tablespoon
Sambal
½ teaspoon
Sugar
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3395 kJ
Calories811 kcal
Fat29.3 g
Saturated Fat4.3 g
Carbohydrate105.7 g
Sugar13.5 g
Dietary Fiber20.2 g
Protein21.8 g
Salt2.4 g
Potassium1261.2 mg
Calcium35.3 mg
Iron1.6 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
•Tall-Sided Pan
•Baking Sheet with Baking Paper
•Salad Bowl
•Paper Towel
•Small Bowl
Cooking Steps
1
- Preheat the oven to 190°C.
- Slice the tomatoes and set aside. Slice the onion into thin half rings.
- Heat a light drizzle of olive oil in a frying pan and fry the onion for 6 - 8 minutes over medium-high heat.
- Deglaze the onion with 0.5 tsp soy sauce per person.
2
- Wash or peel the potatoes and cut them into slices no more than 0.5 cm thick (see Tip).
- Spread the potatoes over a parchment-lined baking sheet, drizzle with olive oil and season with salt and pepper.
- Put the potatoes in the oven for 15 - 18 minutes or until crispy. Leave them in the oven to keep warm until ready to serve.
Tip: the more thinly you slice the potatoes, the crispier they will be.
3
- Crush or mince the garlic. Peel the ginger, then grate or finely chop it.
- Heat a quarter of the sesame oil in a frying pan over high heat.
- Add the sambal (see pantry for amount), ginger and garlic with the sugar (see pantry for amount) and the rest of the soy sauce to the pan. Heat up the sauce for 30 seconds, mix well.
- Pour the sauce into a salad bowl. Wipe the frying pan down with kitchen paper.
4
- Cut the lime into 4 wedges.
- Slice the cucumber.
- Put the cucumber in the salad bowl with the dressing. Add the rest of the sesame oil and the juice of 1 lime wedge per person, then mix everything together well.
5
- In a small bowl, mix mayonnaise and lime juice to taste.
- Heat a drizzle of olive oil over medium-high heat in the same pan used in step 4, then fry the vegan fish sticks for 3 minutes on each side or until golden brown and crispy.
- Take the potatoes out of the oven and put the carrot buns in the oven for 2 - 3 minutes.
6
- Cut the carrot buns open, spread each bun with plenty of lime mayo and then top with the lettuce, vegan fish fingers, tomato and onion.
- Serve the burger with the potatoes and the cucumber salad.
