Spiced Crumbed Chicken Burger & Wedges
with Mixed Leaves & Tartare Sauce
- Wheat
- Gluten
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
2
Burger Bun
(Contains: Wheat, Gluten, Eggs, Milk, Soy; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1
Tomato
1 sachet
Classic Roast Seasoning
1 packet
Mixed Salad Leaves
2 packet
Potato
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
320 g
Chicken Breast
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Combine with seasoning as above.
Custom Recipe: Crumb the chicken as above.
Custom Recipe: Heat pan as above and cook chicken in batches, until cooked through, 3-5 minutes each side (depending on thickness).
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a medium bowl, combine mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Spread tartare sauce over burger bun bases, then top with crumbed fish, tomato and mixed salad leaves. • Serve with wedges and any remaining tatare sauce. Enjoy!
