Fish Shop Plant-Based Crumbed Chick'n Sandwich

Name: Fish Shop Plant-Based Crumbed Chick'n Sandwich with Seasoned Sweet Potato Fries
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Chicken Salt; 2 Bake-At-Home Ciabatta; 1 packet Dill & Parsley Mayonnaise; 2 Garlic; 1 packet Mixed Salad Leaves; 300 g Plant-Based Crumbed Chicken; 2 Sweet Potato; 1 Tomato; 1 drizzle olive oil; 20 g butter

with Seasoned Sweet Potato Fries

Get up to $200 off!

It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! It takes great precision from tiny hands to help stack mixed salad leaves, golden plant-based crumbed chick'n and tomato slices into a toasted garlic ciabatta, that's why your little chef will be the perfect partner for the job!

Tags:

Air Fryer Friendly

•Family

•Veggie

Allergens:

Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chicken Salt

Bake-At-Home Ciabatta

1 packet

Dill & Parsley Mayonnaise

Garlic

1 packet

Mixed Salad Leaves

300 g

Plant-Based Crumbed Chicken

Sweet Potato

Tomato

Not included in your delivery

1 drizzle

olive oil

20 g

butter

Nutritional Values

Calories899 kcal

Energy (kJ)3760 kJ

Fat39.8 g

of which saturates8.9 g

Carbohydrate101 g

of which sugars8.9 g

Dietary Fibre13.8 g

Protein29.5 g

Sodium1930 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. • Bake until tender, 20-25 minutes. Little cooks: Help toss the fries! TIP: If your oven tray is crowded, divide the fries between two trays.

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Season with salt and pepper.

• While crumbed chick'n is cooking, finely chop garlic. Place the butter and garlic in a small microwave-safe bowl. Microwave in 10 second bursts, until fragrant. • Slice bake-at-home ciabatta in half lengthways. Spread garlic butter over ciabatta slices. • Place bake-at-home ciabatta directly on wire racks in the oven and bake until heated through, 3-5 minutes. Little cooks: Take charge my spreading the garlic butter over the ciabatta!

• Meanwhile, slice tomato into thin rounds. • To the tray with sweet potato fries, sprinkle over chicken salt, tossing to coat. • Spread ciabatta bases with dill & parsley mayonnaise, then top with mixed salad leaves, crumbed chick'n and tomato slices. • Serve with seasoned sweet potato fries. Enjoy! Little cooks: Take the lead and help build the sandwiches!