If you haven't tried our plant-based crumbed 'chicken' tenders yet, prepare to be pleasantly surprised! They get lovely and golden in the pan, and pair perfectly with the creamy and crunchy slaw and our signature wedges.
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.
plant-based crumbed chicken(ContainsGluten, Soy)
Aussie spice blend(May be present Gluten)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place on a lined oven tray. Drizzle with olive oil and sprinkle with the Aussie spice blend. Toss to coat.
Bake the wedges until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
While the wedges are cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
While the corn is charring, thinly slice the cucumber into half-moons. To the bowl with the corn, add the cucumber, slaw mix, a drizzle of vinegar and 1/2 the plant-based aioli. Toss to combine. Season to taste.
When the wedges have 10 minutes remaining, return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, cook the plant-based chicken tenders until just browned, 2-3 minutes each side.
Divide the plant-based chick'n tenders, corn slaw and Aussie-spiced potato wedges between plates. Serve with the remaining plant-based aioli.