Double Crumbed Basa Burger & Herby Wedges
with Tartare Sauce & Pickled Onions
Skip the lines at the fish and chip shop and whip up this finger-licking burger in a flash! Dig into a crunchy fish burger, complete with herby wedges, at-home pickled onion, a creamy tartare sauce and soft brioche-style bun for a dinner winner.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1
tomato
½
red onion
2 packet
crumbed basa
(Contains Gluten, Fish, Soy, Wheat;)
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
tartare sauce
(Contains Egg;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
¼ cup
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges and place on the lined oven tray. Sprinkle with garlic & herb seasoning and a pinch of salt. • Drizzle with olive oil and toss to coat. Bake until tender, 20-25 mins.
• Thinly slice tomato into rounds. • Thinly slice red onion (see ingredients). • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate and season with salt and pepper. • Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
TIP: Cook crumbed basa in batches if your pan is getting crowded.
• Drain pickled onion, reserving a splash of the pickling liquid. • Add mixed salad leaves and a drizzle of olive oil to the bowl and toss to coat. • Spread bun bases with some tartare sauce, then top with crumbed fish (slice fish in half if you prefer!), mixed salad leaves, tomato and pickled onion. • Serve with herby wedges. Enjoy!