Family Feast - Day 1

Corn Patties and Sweet Potato Fries

Corn, sweet potatoes and coleslaw. We have noticed it. This menu brings reminders of those meals you could have in the garden, when the temperature was very different. There is no shame in dreaming - and eating - your way back to July for a moment. Both the patties and the fries are easy to love for the youngest ones. Even though they are not served on a lawn, where it is perfectly allowed to spill. We should be quick to add that the fantasy of summer in this case comes with remarkable seasonal greens. Pointed cabbage and apple. And you cannot get those better than how they are right now, right here.

The yogurt in the day’s garlic mayo is of the 100% plant-based kind. It is made of water and soy and two cultures - what makes it taste like yogurt - bifidus and acidophilus.


Sweet potatoes*, pointed cabbage*, zucchini*, apple*, plant-based alternative to yogurt * (water, SOYBEANS*, bifidus and acidophilus cultures), water, carrot*, chickpea flour*, potatoes*, sunflower oil*, corn*, corn flour*, baby spinach*, tomato ketchup* (tomato puree*, cane sugar*, vinegar*, salt, spices*), sea salt, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), onions*, white wine vinegar* (contains SULPHITES), syrup*, lemon juice*, sweet/spicy MUSTARD (sugar*, water, MUSTARD seeds*, vinegar*, salt, spices*), garlic*, garlic powder*, sweet paprika*, ground black peppercorns*, onion powder*, Jamican jerk spice mix* (contains CELERY and SOY).

* = organic

Potential allergens: Corn patties: Celery, soy Garlic mayo: Soy, sulphites, mustard seeds Coleslaw dressing: Soy, sulphites

Nutritionals pr. 100 g Energy: 389 kJ / 93 kcal Fat: 3.2 g Saturated fatty acids: 0.3 g Carbohydrates: 12 g Sugars: 2.8 g Fiber: 2.0 g Protein: 1.9 g Salt: 0.39 g


Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.

  1. Preheat the oven to 225°C. Bake the sweet potato fries in the oven until warmed through, about 8 minutes.
  2. Meanwhile, mix the baby spinach (from the herb tray), carrots, corn, potatoes and the light yellow chickpea batter together in a bowl.
  3. Set a frying pan over medium-high heat. Add enough oil to coat. Place spoonfuls of the batter (6 for 2-3 people and 12 for 4-5 people) in the hot pan and roast until golden brown, 3-4 minutes on each side.
  4. Cut the pointed cabbage into thin strips and the apple into thin slices. Put both in a bowl, add the light red coleslaw dressing and toss to coat. Alternatively serve the apple and the dressing in separate bowls.
  5. Remove the sweet potato fries from the oven and transfer to a serving dish. Season with salt.
  6. Pour the garlic mayo into a bowl and use it as a dipping sauce for the sweet potato fries and corn patties. Enjoy next to the pointed cabbage-zucchini coleslaw salad.