Thai-Inspired Meat-Free Ball Ciabattas
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Thai-Inspired Meat-Free Ball Ciabattas

with Chips and Slaw

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

450 grams


1 unit(s)

Baby Cucumber

1 bunch(es)


½ unit(s)


2 unit(s)

Unconventional Plant-Based Burgers

(Contains Soya May contain Cereals containing gluten)

15 grams

Ginger, Garlic & Lemongrass Puree

64 grams


(Contains Egg, Mustard)

15 grams

Sriracha Sauce

2 unit(s)


(Contains Cereals containing gluten)

120 grams

Coleslaw Mix

20 grams

Baby Leaf Mix

Not included in your delivery

1 tsp


1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Pickle


Nutritional information

Energy (kJ)3182 kJ
Energy (kcal)761 kcal
Fat28.4 g
of which saturates6.9 g
Carbohydrate106.4 g
of which sugars13.9 g
Protein25.9 g
Salt3.32 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Small Bowl
Large Bowl
Serrated Knife



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.


Roughly chop the coriander (stalks and all). Zest and halve the lime.

Trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.

In a medium bowl, combine half the lime juice, olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.

In another medium bowl, combine the sugar for the pickle (see pantry for amount) and the remaining lime juice. Season with salt and pepper, then add the cucumber. Mix together well, then set aside to pickle.


Break up the plant-based burgers into a large bowl and combine with the ginger, garlic and lemongrass puree and the lime zest.

Season with salt and pepper.

Using your hands, shape into balls, 5 per person.


Place the balls onto a lined baking tray and bake on the middle shelf of your oven until browned on the outside, 12-14 mins.

In a small bowl, combine the mayonnaise and the sriracha. Season with salt and pepper. Set aside.


Halve the ciabatta. When the Toast the ciabatta halve in your toaster until lightly golden.

When everything is nearly ready, add the coleslaw mix and coriander to the bowl with the lime dressing. Toss together until evenly coated. 


When everything's ready, spread the sriracha mayonnaise over the ciabatta lids.

Top the bases with the cooked balls cucumber and salad leaves then sandwich shut with the ciabatta lids.

Toss any remaining cucumber ribbons through the slaw. Serve the slaw and chips on the side.


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