Coleslaw burger with fries

Duration: 60 mins

Difficulty:

Made by: Lara

Lara's (@food4life.ch) passion for a healthy and sustainable diet is also reflected in her work as a self-employed nutritionist and food photographer. It is her passion to create new recipes, prepare them tasty and photograph them in a suitable setting. It fulfills her to inspire those around her to eat a varied and fresh diet with creative recipe combinations.

Ingredients

4 Portions

4 rolls (of your choice)
400g planted.pulled BBQ
3-4 radishes, sliced
2 red onions
1 tbsp Agave syrup
1 tbsp olive oil
some basil leaves

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For the fries

800g Sweet potatoes
1 tbsp olive oil
1 teaspoon Salt
some pepper
½ tsp Paprika powder

For the burger sauce & dip for the fries

70g Soy yogurt, natural
20g Mayonnaise, vegan
10g Ketchup
5g hot mustard
¼ lemon, juice
1 teaspoon Garlic powder
1 teaspoon (Himalayan) salt
some pepper

For the coleslaw

1 small or ½ white cabbage head
¼ red cabbage
2 carrots
4 tbsp vegan mayonnaise
2 tbsp vegan sour cream/yoghurt
1 tbsp white vinegar
1 tsp mustard
1 teaspoon Agave syrup or other sweetener
Salt pepper

Products in this recipe

planted.pulled

BBQ

Crowd

3,99 €

18,14 €per 1 kg

VAT included and Shipping costs will apply

3,99 €

Preparation

Preparation of coleslaw: Finely chop the white cabbage, red cabbage and carrot or shred them finely in a food processor. Mix the dressing ingredients well in a salad bowl. Add the vegetables and mix well. Min. Let rest for 1 hour before serving.

Preparation of sweet potato fries: Preheat the oven to 180 degrees fan. Wash the sweet potatoes well, peeling is optional. Cut potatoes into sticks approx. 5mm thick, add oil and spices and mix. Spread on a baking tray lined with baking paper. Bake for about 30 minutes in the lower half of the preheated oven.

Preparation of burger sauce & dip: Mix the yoghurt with all the ingredients and season to taste.

Preparation of burger filling: Peel onions and cut into fine rings. Heat olive oil in a frying pan, add onion rings and season. Fry over medium heat for about 4 minutes until translucent. Add agave syrup. Continue to cook, stirring occasionally, for 5-6 minutes until the onions are soft and set aside. Fry Planted.Pulled BBQ over medium heat for about 5 minutes, stirring occasionally and keeping warm.

Halve the rolls. If necessary, toast briefly or warm in the oven for 4-5 minutes. Brush the bottoms with the sauce and put the filling on top. Place the bread roll lid on top. Serve the finished burgers with the freshly baked fries and some separate sauce.