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Crafted for a crispy outside and juicy inside, this Chicken Patty satisfies cravings for a classic sandwich experience. Use it in burgers, pair it with tangy sauces, or serve alongside fries for a comfort-food staple — now completely plant-based. Quick to cook and even quicker to become a family favorite.
Water, plant-based proteins (17%) (pea, soy), refined vegetable oils (contains coconut), natural flavors, seasoning blend, thickener (methyl cellulose), table salt, dietary fibers, maltodextrin.
Contains: For allergens, see ingredients in bold.
May contain: celery, mustard.
Do not consume the product without cooking. Keep frozen at -18 °C until use. Thaw the product in the refrigerator before cooking. Do not refreeze after thawing.
Parve
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Crafted for a crispy outside and juicy inside, this Chicken Patty satisfies cravings for a classic sandwich experience. Use it in burgers, pair it with tangy sauces, or serve alongside fries for a comfort-food staple — now completely plant-based. Quick to cook and even quicker to become a family favorite.
Water, plant-based proteins (17%) (pea, soy), refined vegetable oils (contains coconut), natural flavors, seasoning blend, thickener (methyl cellulose), table salt, dietary fibers, maltodextrin.
Contains: For allergens, see ingredients in bold.
May contain: celery, mustard.
Do not consume the product without cooking. Keep frozen at -18 °C until use. Thaw the product in the refrigerator before cooking. Do not refreeze after thawing.
Parve
Our chicken patty weight 260 g and are packed per two. Retail packs made from 100% recycled material. Depending on your needs we can work with full color labels, printed top foils and sleeves. For customers looking for non-retail packaging we offer our sausages bulk packed in pillow bags. Depending on the requirements we cn pack in bags ranging from 1 to 10 kg in a size that fits best for you. These bags can be packed in cartons of crates matching your weight requirements. Interested or questions, feel free to contact us.
Our chicken patty weight 260 g and are packed per two.Retail packs made from 100% recycled material. Depending on your needs we can work with full color labels, printed top foils and sleeves. For customers looking for non-retail packaging we offer our sausages bulk packed in pillow bags. Depending on the requirements we cn pack in bags ranging from 1 to 10 kg in a size that fits best for you. These bags can be packed in cartons of crates matching your weight requirements. Interested or questions, feel free to contact us.
If you need a tasty dinner... Make chopped chicken patties, serve with stewed vegetables and enjoy.
Chop the garlic, onion, carrot and sweet pepper. Pour 1-2 tablespoons of vegetable oil into a preheated frying pan, fry the garlic for 1 minute, then remove the garlic from the pan.
Fry the onion in the garlic-rich oil for 2 minutes. Then add the carrots and fry for another 3 minutes.
Add the bell pepper, green peas, salt, sugar, oregano and butter.
Stir, pour in 100 ml of water, cover and simmer the vegetables for 10 minutes.
Fry the chicken cutlets over medium heat until done, 3-4 minutes on each side.
Serve the chopped chicken cutlets with the stewed vegetables. Enjoy!
Wash the chicken breast fillet and dry it with a paper towel. Rub with salt and ground black pepper.
Peel the garlic, wash it and crush it with the blunt side of a knife. Mix it with olive oil and a mixture of dried herbs.
Marinate the chicken breast in garlic oil and leave in a cool place for an hour.
Wash the cherry tomatoes and cut into slices.
Make several shallow cuts in the chicken breast. Place tomatoes in the cuts.
Carefully place the prepared chicken breasts in a baking dish. Drizzle the remaining garlic oil over the top. Bake in an oven preheated to 190 degrees for about 30-35 minutes.
Sprinkle the finished beef with gravy, parsley, green onions and serve with mashed potatoes, pasta, boiled rice or buckwheat.
If you need a tasty dinner... Make chopped chicken patties, serve with stewed vegetables and enjoy.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Heat the frying pan and put the sausages on it. If the frying pan does not have a non-stick coating, grease it with oil beforehand. Lightly fry the sausages on both sides.
Finely chop the onion. Remove the sausages and in the same pan, add oil and fry the onion until golden.
Grate the carrots. Add them to the pan with the onions. Lightly fry the vegetables over medium heat. Chop the cabbage. Add them to the vegetables in the pan.
Mix well, cover and simmer for 15-20 minutes. Monitor the simmering process and, if there is not enough juice from the vegetables, periodically add 2-3 tbsp of water.
At the end of cooking, add tomato paste, salt, and pepper. Stir until the paste is evenly distributed. Put the browned sausages here.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Heat the frying pan and put the sausages on it. If the frying pan does not have a non-stick coating, grease it with oil beforehand. Lightly fry the sausages on both sides.
Finely chop the onion. Remove the sausages and in the same pan, add oil and fry the onion until golden.
Grate the carrots. Add them to the pan with the onions. Lightly fry the vegetables over medium heat. Chop the cabbage. Add them to the vegetables in the pan.
Mix well, cover and simmer for 15-20 minutes. Monitor the simmering process and, if there is not enough juice from the vegetables, periodically add 2-3 tbsp of water.
At the end of cooking, add tomato paste, salt, and pepper. Stir until the paste is evenly distributed. Put the browned sausages here.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Chop the garlic, onion, carrot and sweet pepper. Pour 1-2 tablespoons of vegetable oil into a preheated frying pan, fry the garlic for 1 minute, then remove the garlic from the pan.
Fry the onion in the garlic-rich oil for 2 minutes. Then add the carrots and fry for another 3 minutes.
Add the bell pepper, green peas, salt, sugar, oregano and butter.
Stir, pour in 100 ml of water, cover and simmer the vegetables for 10 minutes.
Fry the chicken cutlets over medium heat until done, 3-4 minutes on each side.
Serve the chopped chicken cutlets with the stewed vegetables. Enjoy!
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