Serves 2
Ingredients
• 4 VFC Chick*n Fillets
• Frozen skinny fries
• Frozen onion rings
• 2 sub rolls or large hot dog rolls
• 1 carrot, grated
• Handful finely shredded red cabbage
• 1 spring onion, finely sliced
• 1 tsp lemon juice or rice vinegar
• 1 tsp vegetable or sesame oil
• Pinch sea salt
• 2 tbsp vegan mayo
• 2 vegan cheesy slices
• Katsu curry sauce (you can buy this in jars or pouches in the supermarket)
Method
- Cook the VFC chick*n fillets, skinny fries and onion rings according to the pack instructions.
- Meanwhile, make the slaw by adding the carrot, cabbage and spring onion to a bowl. Drizzle on a little oil and squeeze in a little lemon juice and add a pinch of salt then stir together.
- Lightly toast the buns then spread some vegan mayo onto the bases. Heat the katsu sauce according to the pack instructions
- When the fillets are cooked, add half a cheesy slice to each hot fillet and let
them melt a little. Place 2 fillets into each roll then pour over a generous amount of katsu sauce. Add a handful of slaw and pop on the lids. Serve with the fries and onion rings
