Golden Crumbed Chick'n & Apple Slaw Burger
with Burger Sauce & Fries
Plant-based chicken is glowing in a burger, so we’re not going to hold back. Really make burger night shine with burger sauce and a sweet apple slaw. Don’t forget the golden oven-baked fries!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potatoes
1 packet
Plant-Based Crumbed Chicken Tenders
(Contains Gluten, Soy; )
2
Butter Burger Buns
(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )
½
apple
1 bag
Shredded Cabbage Mix
1 packet
Plant-Based Mayo
(Contains Soy; )
1 packet
burger sauce
(Contains Soy; )
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• When the 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 tenders until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Thinly slice apple (see ingredients) into sticks. • In a large bowl, combine shredded cabbage mix, apple, plant-based mayo, a pinch of salt and a drizzle of vinegar and olive oil.
• Spread burger sauce over the burger bun bases, then top with plant-based crumbed chicken and apple slaw. • Serve with potato fries. Enjoy!