Make this vego version of the classic pub favourite at home. Enjoy with an ice cold beer!
Ingredients
- 1kg potatoes, peeled, cut into thick chips
- 2 tablespoons extra virgin olive oil
- 4 small fresh rosemary sprigs
- 2 eggs, lightly whisked
- 80ml (1/3 cup) milk
- 50g (1/3 cup) plain flour
- 90g (1 cup) dried breadcrumbs
- 400g large cup mushrooms, sliced horizontally
- 1/2 mini savoy cabbage, cored, thinly shredded
- 1 large carrot, peeled, cut into matchsticks
- 1 tablespoon apple cider vinegar
- 85g (1/3 cup) whole egg mayonnaise
- 2 teaspoons wholegrain mustard
- Peanut oil, to deep-fry
Method
- Step 1Preheat oven to 220°C/200°C fan forced. Cook potato in a saucepan of boiling salted water for 10 minutes. Drain. Spread on a baking tray. Pat dry. Drizzle with oil. Toss to coat. Add rosemary. Bake, shaking pan occasionally, for 40 minutes. Season with salt.
- Step 2Meanwhile, line a tray with baking paper. Combine egg and milk in a bowl. Place flour on a plate. Place breadcrumbs on a plate. Dip mushroom in flour. Shake off excess. Dip in egg mixture. Toss in breadcrumbs to coat. Place on prepared tray. Place in fridge for 20 minutes.
- Step 3Combine cabbage, carrot and 3 tsp vinegar in a bowl. Set aside for 10 minutes. Combine mayo with mustard and remaining vinegar. Season. Stir in to cabbage mixture.
- Step 4Pour oil into a wok to come one-quarter of the way up the side. Heat until shimmering. Cook mushrooms, in batches, for 1 minute each side or until golden. Transfer to a tray lined with paper towel. Serve with potatoes and coleslaw.
- Low carb
- Lower gi
- Vegetarian
Nutrition
2976 kj
Energy
48g
Fat Total
8g
Saturated Fat
9g
Fibre
16g
Protein
49g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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