Express Plant-Based Crumbed Chick'n Burger
with Steamed Corn Cob & Rocket
- Wheat
- Gluten
- Soy
- Sesame
- Eggs
- Milk
- May contain traces of allergens
Who says meat-free can't be the ultimate comfort food? Sink your teeth into a golden plant-based crumbed chick'n burger that delivers an almighty crunch, paired perfectly with a sweet, juicy steamed corn cob. A fresh toss of peppery rocket brings a bright balance to this plant-powered pub classic.
Ingredients
2
Bake-At-Home Continental Rolls
(Contains: Wheat, Gluten, Soy May be present: Sesame, Eggs, Milk)
1
Corn
1
Tomato
1 packet
Plant-Based Aioli
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 packet
Rocket Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Cut corn cob in half.
• Thinly slice tomato into rounds.
• Transfer corn to a large microwave-safe plate. Cover with a damp paper towel.
Microwave corn on high, until tender, 4-5 minutes.
• Drain any excess liquid. Season with salt and pepper.
• Meanwhile, heat a large frying pan over medium-high heat with enough olive
oil to coat base. Cook plant-based crumbed chicken until golden and heated
through, 2-3 minutes each side.
• Transfer to a paper towel-lined plate. Season with salt and pepper.
TIP: If your pan is getting crowded, cook in batches for the best results!
• Halve continental rolls and toast or grill to your liking.
• In a medium bowl combine rocket leaves with a drizzle of vinegar and olive oil.
• Spread continental rolls with plant-based aioli.
• Top with rocket, plant-based chicken and tomato.
• Divide plant-based crumbed chick’n burgers between plates.
• Serve with corn cob. Enjoy!
