INGREDIENTS
- – Cauliflower 1 small.
- – Portobello 5 items.
- – Girgolas 5 pcs.
- – Salt and pepper.
- – Grated garlic.
- – Grated ginger.
- – Chopped cilantro to style.
- – Lemon zest.
- – Harina c/n.
- – Chickpea water 1 can.
- – Panko c/n.
- – Oil for frying.
- Salad:
- – ½ finely chopped white cabbage.
- – ½ finely chopped purple cabbage.
- – 1 grated inexperienced apple.
- – 5 tablespoons of mayonnaise.
- – 5 tbsp of pure yogurt.
- – 1 tbsp of previous mustard.
- – C/N apple cider vinegar.
- – C/N of lemon juice.
- – C/N of cilantro.
CRISPY FRIED VEGETABLES WITH COLESLAW SALAD
PROCEDURE:
1. For the greens, separate the cauliflower seedlings, add salt and pepper, add just a little oil, the grated garlic and blend till coated properly with oil, let marinate. Relaxation.
2. For the mushrooms, if they’re very giant, reduce them in half or go away them as is, marinate with the garlic, ginger, cilantro, zest and just a little olive. Let marinate.
3. Dredge the greens in flour, then within the chickpea water, and eventually within the panko and fry.
For the salad:
1. With the mayonnaise, pure yogurt, mustard, lemon juice and vinegar, make a French dressing by mixing every thing, add this French dressing to the beforehand reduce greens and go away it within the fridge for no less than half an hour in order that it takes on a superb taste.
2. When serving, place chopped cilantro on high.
