Fish Burger with Asian Coleslaw

Fish burger with Asian coleslaw

With our PLNT 100% plant-based Fish Burger

Ingredients

1 pack PLNT 100% plant-based Fish Burger
1/2 of Red onion
1/2 of cucumber
3 tbsp of White wine vinegar
1/2 of English Cabbage
110 grams of Carrot (julienne)
1 tbsp of black sesame seeds
1 tbsp of Japanese mayonnaise
1 tbsp of light miso paste
1 tbsp of rice vinegar
1 tbsp of soy sauce
2 luxury hamburger buns
2 tbsp of sunflower oil
20 grams of lettuce

HOW IT'S DONE

1. Cut the red onion and cucumber into thin rings and pour some white wine vinegar into a bowl and mix. Then let it sit.

2. Cut the cabbage into thin slices, and mix in a bowl with the carrot and sesame seeds.

3. In a different bowl, mix the Japanese mayonnaise with the miso, rice vinegar and soy sauce, Mix until a smooth dressing appears, then throw in with the cabbage and mix.

4. Heat a pan on medium/high. Cut the burger buns and roast for 3 minutes in a dry pan, cutting edge downwards.

5. Take the buns out and add oil to the pan. Fry the PLNT 100% plant-based Fish Burger on medium/high heat for 4-5 minutes, per side, or until golden brown.

6. Assemble your burgers as you want to! Add all of your ingredients in the quantities you like. And enjoy!