Plant-Based Crumbed Chick'n & Cabbage Roll

Name: Plant-Based Crumbed Chick'n & Cabbage Roll with Wedges & Caper Aioli
Total time: 35m
Yield: 2
Ingredients: 1 Brown Onion; 1 sachet Crispy Shallots; 1 packet Garlic Aioli; 1 packet Capers; 300 g Plant-Based Crumbed Chicken; 2 Hot Dog Bun; 1 sachet Nan's Special Seasoning; 1 packet Dill; 2 Potato; 2 Red Radish; 1 packet Shredded Cabbage Mix; 1 drizzle olive oil; ¼ tsp salt; ½ tsp sugar; ¼ cup white wine vinegar

with Wedges & Caper Aioli

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Calories

:

808 kcal

Protein

:

30.2g protein

Difficulty

:

Easy

Allergens:

Eggs
Gluten
Soy
Wheat
Milk
Sesame
Almond
Hazelnut
Lupin
May contain traces of allergens

We are getting in touch with our German roots tonight, plating up a plant-based crumbed chick'n and pickled cabbage combo. With some stellar spiced wedges and gherkin aioli, this is one fine looking hot dog!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Brown Onion

1 sachet

Crispy Shallots

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Capers

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

2

Hot Dog Bun

(Contains: Sesame, Almond, Hazelnut, Lupin, May contain traces of allergens, Wheat, Gluten, Milk, Soy, Eggs;)

1 sachet

Nan's Special Seasoning

1 packet

Dill

2

Potato

2

Red Radish

1 packet

Shredded Cabbage Mix

Not included in your delivery

1 drizzle

olive oil

¼ tsp

salt

½ tsp

sugar

¼ cup

white wine vinegar

Nutritional Values

Energy (kJ)3380 kJ

Calories808 kcal

Fat39.5 g

of which saturates8.3 g

Carbohydrate86.2 g

of which sugars16.1 g

Dietary Fibre16.4 g

Protein30.2 g

Sodium1810 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Place wedges on a lined oven tray. Drizzle with olive
oil, sprinkle with Nan’s special seasoning, season
with salt and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges
between two trays.

2

• Meanwhile, in a medium bowl, combine the salt,
sugar and white wine vinegar.
• Scrunch shredded cabbage mix in your hands, then
add to pickling liquid. Add enough water to just
cover cabbage. Set aside.

3

• When wedges have 15 minutes remaining, thinly slice red radish and brown onion.

• Roughly chop dill.

• 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.

• In the last 5 minutes of cook time, add onion and a splash of water and cook, tossing occasionally, until browned.

4

• When sausages have 5 minutes remaining, bake
hot dog buns directly on wire oven rack until heated
through, 3 minutes.

5

• Drain pickled cabbage and return to bowl.
• Add red radish, dill and a drizzle of olive oil, tossing
to combine. Season with pepper.

6

• Roughly chop capers.
• In a small bowl, combine garlic aioli and capers.
• Slice buns in half lengthways, three quarters of the
way through. Spread with caper aioli. Fill with plant-based crumbed chick'n and pickled cabbage.
• Sprinkle over crispy shallots.
• Serve with wedges and any remaining caper aioli
and pickled cabbage. Enjoy!