PREPARATION METHOD
Baking: After thawing the product, first let the oil get hot in a frying pan or baking tray, and then bake for 3 minutes until crispy on both sides. Also suitable for deep-frying: deep-fry from the freezer for 3-4 minutes at a minimum of 170C.
Deep-frying: deep-fry from the freezer for 2-3 minutes at a minimum of 170 C.
PRODUCTS
The Kimchi Cabbage burger / medaillon is made from fresh chinese cabbage, carrot, oatmeal, ginger, cilantro, soja sauce, sesame oil and kimchi herbs.
Complex in taste and the pepper makes it a bit spicy / Asian.
Top with kimchi (fermented cabbage) and you have something special in no
time.
The Red Carrot burger / medaillon is made of fresh cut beetroot, carrot, oatmeal, mustard and cumin.
This variant has a sweet and earthy taste that appeals to a wide audience.
Delicious with a mixture of parsley, sriracha sauce & vegan mayonnaise and some avocado, sliced beef tomato.
The Celeriac Fennel burger / medaillon is made of celeriac (knob celery), fennel, oatmeal, mustard. Many chefs give this one a high rating cause it has a fine and exclusive (anise) taste. You either love it are hate it, it is slightly polarizing.
Delicious with a tarragon mayonnaise or remoulade sauce and cubes of
gherkins/cornichons or capers with chopped pearl onions.
The Vegan Ebi Fry is made out of glucomannan (from the konjac plant). The Vegan Ebi-Fry is a vegetable breaded frozen ‘shrimp’. It is indistinguishable from the real one.
This product can be served as a separate snack for frying, in a sushi roll, poke bowl, or on a steamed bun with wasabi mayonnaise.
