Vegetarian sandwich with cauliflower burger, mango dressing and crispy edamame topping
Ingredients
Ingredients for 10 sandwiches
- 20 Ardo Cauliflower Burgers with Cheese
- 10 Focaccia
- Curly lettuce
- 5 Ardo Corn Ribs, quartered
Mango dressing
- 350 g mango chutney
- 4 tsp curry powder
- 100 ml crème fraîche
- Salt
Crispy edamame topping
- 300 g Ardo Edamame Beans
- 20 g Ardo Diced Chilli
- 25 g grated Parmesan
- 2 tbsp olive oil
- 1 tsp salt
Allergens
Milk
Preparation
- Blend the mango chutney and curry powder, then add the crème fraîche and mix until smooth.
- Season with salt.
- Combine the edamame beans, chilli, Parmesan, olive oil and salt in a bowl.
- Spread the mixture on a baking tray lined with baking paper.
- Bake at 210 °C for approx. 10 minutes.
- Bake the Corn Ribs from frozen at 200 °C for approx. 12–14 minutes, until golden.
- Cut the corn kernels from the cob in flakes.
- Prepare the Cauliflower Burgers and focaccia according to the instructions on the packaging.
- Spread the mango dressing on both halves of the focaccia.
- Add curly lettuce to the bottom half and place 2 Cauliflower Burgers on top.
- Top with the crispy edamame topping and corn flakes.
- Add the top half of the focaccia and serve.
