Recipes
Plant-Based Fish Burger with Avocado Dip, Tomato & Onion Salad
A vegan fish burger? There's nothing to it! Not only is the "fish" light, but it's incredibly easy to prepare.
50 minutes
portions:
4
Preparation
Ingredients
- 4 pcs
- English Muffins
- 4 pcs
- FRoSTA Plant-Based Fish Burger
- 1 pc.
- Avocado
- 1 pc.
- Organic Lime
- 1 pc.
- Clove of Garlic
- 2 pcs
- Red Onions
- 1 pc.
- Oxheart Tomato
- 1 Tbsp.
- Herb Vinegar
- 0.5 Tsp.
- Salt
- 0.5 Tsp.
- Pepper
- 1 Tsp.
- Sugar
Utensils
Cutting Board, Knife, Mixing Bowls, Tall Measuring or Mixing Cup, Immersion Blender, Toaster, Combi-Steamer
- Prepare English Muffins and plant-based fish burger patties each according to the package directions.
- For the dip, cut the avocado in half, remove the pit and scoop out the flesh with a spoon. Rinse lime under hot water, cut in half and squeeze the juice. Peel and halve the garlic. Puree these ingredients together with salt and pepper using an immersion blender.
- For the salad, peel the red onions and cut them into thin strips. Combine with salt, sugar and vinegar and let the mixture sit for 20 minutes.
- Rinse the tomato, dry it, remove the core, and cut it into slices.
- Spread dip on both sides of the English muffin. Then top with 2 tomato slices, a fish burger patty and some onion salad before serving.
Enjoy!
Your FRoSTA Foodservice Team