Crumbed Chick'n & Slaw Hot Dogs
with Seasoned Sweet Potato & Crispy Shallots
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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;)
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
