Vegetarian Katsu Curry Burger with Garlic Potatoes
This light and fresh vegetarian katsu curry burger is the perfect dish for the summer months. Featuring delicious GARDEN GOURMET® Breaded Fillets paired with a Katsu Slaw and Garlic Potatoes, add this katsu burger to your vegetarian menu for a finger licking feast.
- 0:55 TIME
- 10 portions
- easy
Method
Submitted by Jose Ruiz on Mon, 07/06/2020 - 13:19
INGREDIENTS
10 x GARDEN GOURMET Breaded Fillets
10 x seeded burger buns
5 x tomatoes, sliced (2 x slices per portion)
300g iceberg lettuce, washed and sliced
KATSU SLAW:
500g green cabbage, finely shredded
400g daikon, peeled and shredded
150g spring onion, washed and shredded
110g light mayonnaise
90g light ketchup
1 tsp toasted sesame oil
1½ tsp low salt, light soy sauce
1½ tbsp Worcestershire sauce
1 tsp runny honey
1 x lime, squeezed
1½ tsp English mustard
4 tsp medium curry powder
GARLIC POTATOES:
10 garlic cloves
2 tbsp extra virgin olive oil
1.1kg kipfler (waxy) potatoes, scrubbed and quartered
cracked black pepper
- To cook the garlic potatoes, preheat oven to 220°C (425°F). Place the oil, the potato, whole garlic cloves and pepper in a large deep-sided roasting tray and toss to combine. Cook for 15 minutes, (halfway), then cook for a further 15 minutes or until golden.
- For the Katsu slaw, combine all ingredients apart from the cabbage, daikon and spring onions together in a bowl and stir until smooth. Then add the cabbage, daikon and spring onions and mix to combine.
- To cook the GARDEN GOURMET Breaded Fillets, place on a lined backing tray with greaseproof paper and bake in preheat oven to 200⁰C (Fan 180⁰C) or Gas mark 6, for Defrosted: 5-6 minutes Frozen: 8-10 minutes.
- To assemble the burgers, split and toast then divide the slaw between the base of the bun halves and top with the breaded fillet, sliced tomatoes and a layer of lettuce and serve with the garlic potatoes.
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Chef's Tip
Try serving this katsu curry burger recipe with Asian grilled corn on the cob.
PORTION INFORMATION
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2467 kJ 588 kcal | 19.0 g | 2.7 g | 12.8 g | 2.10 g |
| 29%* | 27%* | 14%* | 14%* | 35%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
NUTRITIONAL INFORMATION
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
Energy kJ | 556 | 2467 | ||
Energy kcal | 133 | 588 | 2000 | 29% |
Fat g | 4.3 | 19.0 | 70 | 27% |
of which saturates g | 0.6 | 2.7 | 20 | 14% |
Carbohydrate g | 16.3 | 72.5 | 260 | 28% |
of which sugars g | 2.9 | 12.8 | 90 | 14% |
Fibre g | 2.9 | 12.8 | - | - |
Protein g | 5.7 | 25.2 | 50 | 50% |
Sodium g | 0.19 | 0.84 | 2.4 | 35% |
Salt g | 0.47 | 2.10 | 6 | 35% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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