@ellysplate: Garlic parm shroom burger… the one that’ll leave ur fried chicken cravings at the door 😮‍💨 Episode 3 of Pure Plants had to be a burger didn’t it babes?? Super crispy rice coating, mountains of parm, zesty sauce, it’s a winner 🏆 Ingredients (serves 2) 150g oyster mushrooms For the coating 80g rice snaps* 1 tsp paprika 1 tsp mixed herbs 1/2 tsp cayenne pepper 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp garlic powder 1/2 tsp cumin 1/2 tsp chilli flakes 3 tbsp plain flour 90ml non dairy milk 1 tbsp cornflour 1 cup neutral oil, for shallow frying For the garlic parm mayo 2 tbsp vegan mayo Half a lemon, zest & juice 1 tbsp vegan parm 1 tsp mixed herbs 1/2 garlic clove, minced Pinch salt To serve 2 vegan brioche Handful lettuce 4 slices beef tomato Wedge of vegan parm Handful gherkins *look for rice snaps that do not contain vitamin D3 as this is not vegan! 1. Tear the oyster mushrooms into equal sized pieces (I got around 6-8 pieces out of 150g). 2. In a bowl combine the rice crispies and the seasonings, along with a generous amount of salt and pepper. 3. In another bowl add the plain flour and in a final bowl add the milk and corn flour, season both with salt and pepper. 4. Add the mushrooms into the flour bowl, then into the wet mix, then into the rice breadcrumb mix. Pat the coating on well. Repeat with all the mushrooms and set aside until ready to serve. 5. For the mayo, simply mix all the ingredients together and taste for seasoning. 6. Add the oil into a small frying pan on medium heat (temp should reach around 180c.) 7. When hot, add the mushrooms in batches and fry for 3 minutes on each side. 8. Toast the brioche and you’re ready to assemble! #veganburger #meatalternative #fyp

elly smart

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Saturday 04 May 2024 10:29:55 GMT