Plant-Based Crumbed Chick'n & Kumara Fries
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Plant-Based Crumbed Chick'n & Kumara Fries

Plant-Based Crumbed Chick'n & Kumara Fries

with Apple Salad & Beetroot Relish

A plant-based version of chicken tenders, yes it can be done. A sweet beetroot relish on the side gives us a match we never knew we needed. It’s perfect for dipping the fries in too!

We’ve replaced the radish in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Plant Based
Climate Superstar
Allergens:
Gluten
Soy

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

Kumara

1

carrot

1

apple

1 packet

Plant-Based Crumbed Chicken Tenders

(Contains Gluten, Soy; )

1 packet

Mixed Salad Leaves

1 packet

Beetroot Relish

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

sideBannerName

Nutrition Values

Energy (kJ)3161 kJ
Fat37.1 g
of which saturates4.8 g
Carbohydrate78.1 g
of which sugars22.3 g
Dietary Fibre8.8 g
Protein26.6 g
Sodium1115 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Peel kumara and cut into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

2
2

• Meanwhile, thinly slice carrot into ribbons. • Thinly slice apple into wedges.

3
3

• When the fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

4
4

• In a large bowl, combine carrot, apple, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste. • Divide kumara fries, plant-based crumbed chick'n tenders and apple salad between plates. • Serve with beetroot relish. Enjoy!