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Crumbed Chick'n & Slaw Hot Dogs

Crumbed Chick'n & Slaw Hot Dogs

Crumbed Chick'n & Slaw Hot Dogs

with Seasoned Sweet Potato & Crispy Shallots

Up to 180$ + Free Treats / Extras for Life

Our plant-based crumbed chick'n come brimming with flavour in every bite. Slap them onto some fluffy hot dogs and then pile them high with some creamy slaw and herby mayo.

Tags:

Veggie

Allergens:

Gluten

•Soy

•Wheat

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 Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2

Hot Dog Bun

1 packet

Dill & Parsley Mayonnaise

1 packet

Shredded Cabbage Mix

1 sachet

Crispy Shallots

1 packet

Sweet Potato Chunks

1 sachet

Savoury Seasoning

1

Red Apple

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Nutritional Values

Calories910 kcal

Energy (kJ)3810 kJ

Fat36 g

of which saturates7.5 g

Carbohydrate118 g

of which sugars27.1 g

Dietary Fibre20.6 g

Protein32.5 g

Sodium1610 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Bake the sweet potato fries

1

• Preheat oven to 240°C/220°C fan-forced.
• Place sweet potato chunks on a lined oven tray. Drizzle with olive oil, sprinkle over savoury seasoning, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.

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

Cook the plant-based crumbed chicken

2

• When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• 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.

Heat the buns & assemble the slaw

3

• While chick'n is cooking, bake hot dog buns directly on wire oven rack until heated through, 3 minutes.
• Thinly slice red apple into wedges.
• In a medium bowl, combine apple, shredded cabbage mix, a drizzle of olive oil and white wine vinegar. Season to taste.

Finish & serve

4

• Slice crumbed chick'n.
• Slice buns in half lengthways, 3/4 of the way through.
• Spread cut side of buns with the softened butter and fill with plant-based crumbed chicken and some slaw. Drizzle over dill & parsley mayonnaise.
• Serve with seasoned sweet potato fries and remaining slaw. Enjoy!

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