Crumbed Satay Pork Burger
with Carrot Ribbon Salad & Potato Fries
- Wheat
- Gluten
- Peanuts
- Eggs
- Milk
- Soy
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
- Lupin
Upgrade burger night with tender pork coated in a crunchy peanut crumb and slathered in rich, nutty satay sauce. Stacked into soft buns and paired with a fresh, punchy coriander salad alongside golden potato fries, this loaded feast hits every single craving. Handfuls of napkins strictly required.
Ingredients
2
Potato
1
Carrot
1 packet
Coriander
280 g
Pork Schnitzel
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame)
1 packet
Mixed Salad Leaves
1
Satay Sauce
(Contains: Soy, Peanuts)
Not included in your delivery
2 tbs
olive oil
1 piece
egg
(Contains: Eggs)
2 tbs
flour
(Contains: Gluten May be present: Wheat)
¼ tsp
salt
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, using a vegetable peeler, peel carrot into ribbons.
- Roughly chop coriander.
- In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
- Dip pork schnitzel into flour mixture to coat, followed by the egg, and finally into breadcrumbs. Set aside on a plate.
- Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
- Cook pork in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!
- While the pork is cooking, halve bake-at-home burger buns.
- Bake directly on a wire oven rack until heated through, 2-3 minutes.
- In a medium bowl, combine mixed salad leaves, carrot, coriander, a drizzle of olive oil and vinegar. Season.
- In a small heatproof bowl, microwave satay sauce, in 30 second bursts, until warmed through.
- Spread burger buns with satay sauce. Top with pork schnitzel and coriander salad.
- Divide peanut satay pork schnitzel burger and potato fries between plates. Enjoy!
