Savoury Plant-Based Crumbed Chick'n & Melted Mozzarella Burger
with Slaw, Potato Rounds & Gravy
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
- Brazil nut
- Cashew
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
This plant-based crumbed chick'n number with slaw and crispy potato rounds are sure to bring all to the table. We meant serious business plating up something as tasty as this and the garlicky gravy is proof of the magic that was made in the HelloFresh kitchen when this meal came to life.
Ingredients
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut)
2
Potato
1 sachet
Savoury Seasoning
1
Spring Onion
1 packet
Slaw Mix
1
Grated Mozzarella
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
½ cup
Boiling water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into 0.5cm-thick rounds. • Place potato on a lined oven tray with a drizzle of olive oil and season with salt and pepper. • Toss to coat and roast until golden, 20-25 minutes.
• Meanwhile, thinly slice spring onion. Finely chop garlic.
• In a second medium bowl, combine slaw mix, garlic aioli, spring onion and a drizzle of the white wine vinegar. Season to taste with salt and pepper. Little cooks: Take the lead by tossing the slaw!
• 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. Sprinkle with savoury seasoning and a pinch of salt. Turn plant-based crumbed chicken to coat.
• Meanwhile, boil the kettle. • Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bowl, combine gravy granules, and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. • Transfer garlic to the bowl with the gravy and stir until combined.
• Top each bun with some potato rounds, seared plant-based crumbed chicken and creamy slaw. • Plate up remaining potato rounds and slaw. • Serve with garlic gravy on the side. Enjoy!
