Smart Mini Plant-Based Ground Protein Patties and Sesame-Miso Dressing
with Spinach Slaw and Crispy Shallots
A rainbow of colours from an array of fresh veggies makes this a gorgeous plate! It's the perfect solution for when you want something light but still packed with flavour. The fragrant sesame-miso dressed slaw is the real hero here!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Plant-Based Ground Protein
28 g
Crispy Shallots
(Contains Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
113 g
Red Cabbage, shredded
3 unit(s)
Radish
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
1 tbsp
Sesame Oil
(Contains Sesame)
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 tbsp
Spicy Mayo
(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)
Not included in your delivery
0.13 tsp
Pepper*
½ tsp
Sugar*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add miso broth concentrate, vinegar, sesame oil, spicy mayo, half the ginger-garlic puree and 1/2 tsp (1 tsp) sugar to a small bowl.
- Season with pepper, then whisk to combine.
- Add cabbage and half the dressing to a large bowl, then toss to coat. Set aside.
- Add plant-based ground protein, soy sauce, three-quarters of the crispy shallots and remaining ginger-garlic puree to a medium bowl. Season with pepper, then combine.
- Form mixture into six 1/2-inch-thick patties (12 patties for 4 ppl).
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties.
- Cook, flipping halfway through, until golden-brown and cooked through, 3-4 min per side.**
- Meanwhile, thinly slice radishes into 1/4-inch rounds.
- Roughly chop spinach into 1/4-inch strips.
- Core, then cut pepper into 1/8-inch strips.
- When patties are done, add spinach, radishes and peppers to the bowl with cabbage. Toss to combine.
- Divide slaw between plates. Top with patties.
- Drizzle remaining dressing over patties.
- Sprinkle remaining crispy shallots over top.
If you've opted to get plant-based ground protein, prepare, cook and plate it the same way as the recipe instructs you to prepare, cook and plate the pork, until cooked through.**