Plant-Based 'Chicken' Fingers

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 150g green beans
• 40g panko breadcrumbs
• 10g smoky barbecue seasoning
• 200g plant-based chicken-style strips
• 40ml burger sauce
• 60ml (¼ cup) olive oil
• 1pcs egg
• 15ml plain flour

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled sweet potatoes into 1.5cm-thick fries. Trim the beans.
2. Step 2 — Bake veggie 'fries'
   Put the sweet potato on the lined trays. Drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Bake for 15 mins. Add the beans to the trays and toss to combine. Swap the position of the trays, then bake for a further 10 mins or until the sweet potato is golden and the beans are tender.
3. Step 3 — Coat chicken-style strips
   Meanwhile, whisk 1 egg in a large bowl. Put 1 tbs plain flour in a separate large bowl. Combine the breadcrumbs and barbecue seasoning in a third large bowl. Add the chicken-style strips to the flour and toss to coat. Add to the egg and toss to coat, then add to the seasoned breadcrumbs and toss to coat.
4. Step 4 — Fry 'chicken' fingers
   Heat 2 tbs olive oil in a medium frypan over medium heat. Cook the 'chicken' fingers for 2-3 mins each side until browned and warmed through. Remove from the pan and drain on paper towel.
5. Step 5 — Serve up
   Divide the 'chicken' fingers and veggie 'fries' among plates. Serve with the burger sauce for dipping and enjoy!
6. Step 6 — Did you know?
   Our plant-based 'chicken' is made from soy protein and provides the same amount of protein as regular chicken (per 100g).

Allergens

Eier, Gluten, Wheat, Sulfit, Sojabohnen