Schnitzel Katsu Curry Burger with Garlic Potatoes

This light and fresh meat-free Schnitzel katsu curry burger is the perfect dish for the summer months. Featuring delicious HARVEST GOURMET® Schnitzel 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

INGREDIENTS

10 x HARVEST GOURMET Schnitzel
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 

  1. 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.
  2. 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.
  3. To cook the HARVEST GOURMET Schnitzel, place on a lined backing tray with greaseproof paper and bake in preheat oven to 180⁰C, for Defrosted: 9-12 minutes Frozen: 12-15 minutes.
  4. 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.

Chef's Tip

  • Try serving this katsu curry burger recipe with Asian grilled corn on the cob.

NUTRITION VALUES

Typical Nutrition ValuesPer 100gPer serveAdult RI% RI*

Energy kJ

5562467  

Energy kcal

133588200029%

Fat g

4.319.07027%

of which saturates g

0.62.72014%

Carbohydrate g

16.372.526028%

of which sugars g

2.912.89014%

Fibre g

2.912.8--

Protein g

5.725.25050%

Sodium g

0.190.842.435%

Salt g

0.472.10635%

 

*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.

PORTION INFORMATION

Energy

FatSaturatesSugarsSalt

2467 kJ

588 kcal

19.0 g2.7 g12.8 g2.10 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.