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!
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
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)
Nutrition Values
Utensils
Instructions
• 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.
• Meanwhile, thinly slice carrot into ribbons. • Thinly slice apple into wedges.
• 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.
• 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!