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TEMPTY Christmas Sandwich

Working time: 20 min

Time in total: 35 min

Serving size: 2 portions

Energy: 739 kcal Fat: 49,7 g

Carbohydrates: 118,6 g Protein: 25,9 g

Fibers: 10,1 g Salt: 3,1 g


Cucumber Salad

1/3 of a cucumber

9 tbsp vinegar

4 tbsp sugar

1 tsp of salt

chives, chopped

TEMPTY 2 pieces of TEMPTY (200g) 1 egg (vegan option - create slurry by mixing 1:1 water to flour)

3 tbsp flour 4 tbsp panko ½ tsp cinnamon 3 pinches of nutmeg neutral oil for frying pepper salt For serving 3 tbsp mayonnaise 2 tsp whole-grain mustard 5-6 tbsp pickled red cabbage 2 buns/brioche 1 apple, sliced


1. Cut the cucumber into thin slices and put into a bowl. Mix vinegar, sugar, and salt in a pot and bring to a boil. When boiling, pour the liquid over the cucumber. Set aside to rest for around 30 minutes.

2. Turn TEMPTY piece in a mixture of flour, salt, pepper, cinnamon, and nutmeg. Next, coat TEMPTY in stirred egg or a water slurry (for a vegan option). Lastly, turn TEMPTY in panko.

3. Deep fry TEMPTY in a good amount of neutral oil for 3-4 minutes or until golden brown.

4. Heat up the pickled red cabbage in a casserole.

5. In a small bowl, mix vegan mayonnaise and whole-grain mustard.

6. Cut the buns in half and toast them with about a spoonful of butter.

7. Spread sauce onto the halved buns, add red cabbage, TEMPTY, cucumber and lastly apples. Enjoy!

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