Lemongrass and Vegetable Fritter Bánh Mì
Ingredients
Vegetable or sunflower oil to deep-fry
Dry Goods
6 crusty bread rolls
Bakery
6 Laughing Cow cheese triangles
Dairy
6 lettuce leaves
Produce
2 tomatoes, sliced
Produce
¼ small cucumber, sliced
Produce
6 tbsp kimchi or 6 tbsp chopped gherkins
Canned Goods
6 mint sprigs
Produce
6 coriander sprigs
Produce
1-2 tsp English or Dijon mustard
Spices and Seasonings
1 tbsp ginger preserve
Canned Goods
1½ tbsp fish sauce or veggie equivalent
Canned Goods
1 tbsp lime juice
Canned Goods
1 bird’s eye chili, finely chopped
Spices and Seasonings
1 small onion, finely chopped
Produce
2 shallots, finely sliced
Produce
4 garlic cloves, finely grated
Produce
20g lemongrass, finely chopped
Produce
80g carrot, cut into thin matchsticks
Produce
130g courgette, cut into thin matchsticks
Produce
50g okra, finely sliced
Produce
1 spring onion, cut into thin matchsticks
Produce
2 tbsp nutritional yeast
Dry Goods
1 tbsp fish sauce or vegetarian equivalent
Canned Goods
70g rice flour
Dry Goods
½ tsp baking powder
Baking
70g coconut yogurt or natural yogurt
Dairy
¼ tsp sea salt
Spices and Seasonings
Instructions
1
Mix the veg ingredients in a second bowl and toss together.
2
Whisk the ingredients for the batter in a third bowl with 4 tbsp water.
3
Pour oil into a large wok or frying pan until it’s 4cm deep and set over a medium-high heat.
4
Tip the vegetable mixture into the batter and mix to thoroughly combine.
5
When the oil has reached 180°C, divide the mixture into 6 equal portions (or 12 if you’re using baguettes).
6
Scoop up a portion on a slotted spoon and quickly shape it into a rough burger shape with the back of a tablespoon.
7
Slide it into the oil and fry for 6 minutes – work in batches to avoid overcrowding the pan.
8
Flip the fritters every few minutes so they’re golden all over, then drain on kitchen paper. Repeat until all the batter is used up.
9
Split open the rolls and grill or toast the cut sides.
10
Spread the base with the cheese (or mayonnaise or butter), then top each with a lettuce leaf and slices of tomato and cucumber.
11
Sit a vegetable fritter on top, spread some of the sauce over, then finish with kimchi (or gherkins) and a sprig each of mint and coriander.
12
Put the lid on top and serve.
Notes
Nutrition Facts
(per serving)
Calories:
387 calories
Servings:
6 servings
Carbohydrates:
60 g
Fat:
7.7 g
Fiber:
6.4 g
Protein:
15 g
Sugar:
11 g
Meal Effort
Preparation:
45 minutes
Cook:
0 minutes
Total:
45 minutes