Carb Smart French-Style Beyond Meat® Patties
with Potato Coins and Buttery Herb Sauce
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Yellow potato • Sugar snap peas • Mayonnaise (canola and/or soya oil, water, liquid whole egg, frozen egg yolk, white vinegar, sugar, salt, spice extract, concentrated lemon juice, calcium disodium EDTA) (egg) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Radish • White wine vinegar • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, spices, spice extract, natural flavour, xanthan gum) (mustard) • Herb mix (parsley, thyme) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Beyond Meat®
350 g
Yellow Potato
113 g
Sugar Snap Peas
56 g
Spring Mix
2 unit(s)
Radish
14 g
Parsley and Thyme
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Crustaceans, Fish, Mustard, Soy, Sulphites, Egg, Peanuts, Triticale, Tree nuts)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Sesame, Soy, Sulphites, Wheat, Egg)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Peanuts, Triticale, Tree nuts)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4 -inch rounds.
- To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1/2 tbsp (1 tbsp) oil. Season with pepper.
- Roast in the bottom of the oven for 24-28 min, flipping halfway through, until tender and golden.
- Thinly slice radishes.
- To a small pot, add radishes, vinegar, 2 tsp (4 tsp) sugar and 2 tbsp (4 tbsp) water. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves. Transfer radishes, including liquid, to a large bowl. Set aside in the fridge to cool.
- Trim sugar snap peas, then thinly slice lengthwise.
- Strip 1 tsp (2 tsp) thyme leaves from stems, then finely chop.
- Finely chop parsley.
- Heat 2 tbsp (4 tbsp) butter in the microwave 30 sec, until melted. Set aside.
- To a medium bowl, add breadcrumbs, Beyond Meat® patties, thyme, half the whole grain mustard and remaining garlic salt. Season with pepper, then combine.
- Form mixture into 2 (4) 5-inch-wide patties.
- Heat a large non-stick pan over medium. Add patties to the dry pan. Cover and cook for 3-4 min per side, flipping halfway, until patties are cooked through and golden.** (TIP: Reduce heat to medium-low if patties brown too quickly.)
- To another medium bowl, add mayo, half the parsley, remaining mustard and 1/2 tbsp (1 tbsp) pickling liquid. Stir to combine.
- Slowly add cooled butter, stirring to combine. Season with salt and pepper. (NOTE: This is your herb sauce.)
- Drain and discard all but 1 tbsp (2 tbsp) pickling liquid from radishes. Add 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- To the bowl of radishes, add spring mix and snap peas. Toss to coat.
- Divide potatoes, salad and Beyond Meat® patties betwen plates.
- Spoon some herb sauce over patties and serve remaining sauce alongside for dipping.
- Sprinkle remaining parsley over top.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook beef.**
