@ellysplate: DEEP FRIED STUFFED ‘SCOTCH EGG’ OLIVES 🫒 follow me for more vegan recipes 🫶🏼 Okay idk what to call these but stuffed fried olives were CALLING out my name and frankly I couldn’t ignore it any longer. These are the perfect snack with some drinks or add them into your summer picnic spreads 🧺 Ingredients (makes around 20) For the stuffed olives 190g extra large pitted olives (around 20) 80g vegan cream cheese Handful fresh chives, chopped Handful fresh oregano, chopped Zest of half a lemon Pinch salt and pepper For the sausage meat 6 vegan sausages, skin removed 1 tsp onion powder 1 tsp paprika 1/2 tsp chilli flakes Handful fresh chives, chopped Handful fresh oregano, chopped Salt and pepper For the breading 120g panko breadcrumbs 50g + 20g plain flour 1 tbsp cornflour 100ml water Salt and pepper 1. Mix together the ingredients for the cream cheese filling. 2. Add into a piping bag and fill your olives with the mixture. 3. Dust the olives in a little flour and place in the freezer for around 20 minutes or ideally 1 hour (this will ensure the cheese stays in tact when fried!). 4. Combine all ingredients for the sausage mix in a bowl. 5. Get three bowls out and add the 20g flour into one. Place 50g flour into another along with the cornstarch and water and mix well. In the final one add the breadcrumbs, season each of the mixes. 6. Take just under a tablespoon size of sausage mixture into wet palms and flatten. Add the olive to the middle and close the mixture around it, roll between your palms to create a ball. 7. Dip the ball in flour, then into the wet mix, then the breadcrumbs. Press the breadcrumbs on to fully coat each one. 8. Preheat a cup of vegetable oil in a frying pan. 9. Once hot, shallow fry for 6-8 minutes in 2 batches, turning regularly until all sides are golden brown (deep frying is preferable, I just couldn’t be bothered) #stuffedolives #friedolives #stuffedolive #fyp #veganrecipes

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Wednesday 14 June 2023 17:07:03 GMT