SCHNITZEL KATSU CURRY BURGER WITH GARLIC POTATOES

Name: SCHNITZEL KATSU CURRY BURGER WITH GARLIC POTATOES
Total time: 55 s
Yield: 10
Ingredients: 10 pieces HARVEST GOURMET® Schnitzel,10 ounces seeded burger buns,5 ounces tomatoes sliced (2 x slices per portion),300 grams iceberg lettuce washed and sliced,500 grams green cabbage finely shredded,400 grams carrots peeled and shredded+,150 grams spring onion washed and shredded,110 grams light mayonnaise,90 grams light ketchup,1 teaspoon toasted sesame oil,1 1/2 teaspoon low salt light soy sauce,1 1/2 tablespoon Worcestershire sauce,1 teaspoon runny honey,1 ounce lime squeezed,1 1/2 teaspoon English mustard,4 teaspoons medium curry powder,10 ounces garlic cloves,2 tablespoons extra virgin olive oil,1.1 kilograms kipfler (waxy) potatoes scrubbed and quartered,1 ounce Cracked black pepper to tast

Preparation time
55 min
Difficulty Easy
Number of servings
10

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.

Ingredients

10 pieces HARVEST GOURMET® Schnitzel
10 ounces seeded burger buns
5 ounces tomatoes, sliced (2 x slices per portion)
300 grams iceberg lettuce, washed and sliced
500 grams green cabbage, finely shredded
400 grams carrots, peeled and shredded+
150 grams spring onion, washed and shredded
110 grams light mayonnaise
90 grams light ketchup
1 teaspoon toasted sesame oil
1 1/2 teaspoon low salt, light soy sauce
1 1/2 tablespoon Worcestershire sauce
1 teaspoon runny honey
1 ounce lime, squeezed
1 1/2 teaspoon English mustard
4 teaspoons medium curry powder
10 ounces garlic cloves
2 tablespoons extra virgin olive oil
1.1 kilograms kipfler (waxy) potatoes, scrubbed and quartered
1 ounce Cracked black pepper, to tast

Preparation

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.

Nutritional facts per serving

Energy

0.0 kcal

Protein

0.0 g

Carbohydrates

0.0 g

Sugars

0.0 g

Fiber

0.0 g

Sodium

0.0 mg

Fats

0.0 g

Saturated Fats

0.0 g

Components

Nutrition Values
Portion 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.

Energy

Fat

Saturates

Sugars

Salt

2467 kJ

588 kcal

19.0 g

2.7 g

12.8 g

2.10 g

29%*

27%*

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.