Indian Chicken Burger

This is a meal from yesterday, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. This dish is inspired by Donna Hay's tender chicken burgers with an Indian twist! I serve them with creamy potatoes in a spiced coconut sauce and a refreshing coleslaw with mango dressing and mint.

Chicken mince (better life 2 stars), white cabbage, white onion, courgette, carrot, peas, garlic, green chilli, potato, lime juice, fresh ginger, coriander, cumin seeds, turmeric, black mustard seeds, coconut (desiccated), yoghurt, breadcrumbs, mango chutney (mango, sugar, cider vinegar, garlic, ginger, chilli, salt), Pataks mild curry paste, tamarind, coconut milk, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd, sulfiet.

MicrowaveMarleen's choice

Heat the chicken burger with potato loosely covered for 3-4 minutes. Serve with the coleslaw (cold).

Oven — 200°C, 15-20 min

Transfer to an oven dish and heat the chicken burger with potato covered with an oven-safe plate or aluminium foil for 15-20 minutes. Serve with the coleslaw (cold).

Energy130,98 kcal

Protein6,54 g

Fat6,94 g

of which saturated2,25 g

Carbohydrates10,99 g

Dietary fibre2,3 g

Salt0,54 g

Average weight: 540 g