recipes
Vegetarian salad bowl with Panelle (chickpea fritters) and vegetarian sausages
2021-06-05
Ingredients
For the panelle
- 250 g chickpea flour
- 700ml water
- 2 tbsp. chopped parsley
- Salt and pepper
- Vegetable oil for frying
You will also need
- 200g cooked cauliflower
- 1 cooked potato, chopped
- 1 clove garlic, finely chopped
- 2 tbsp. chopped parsley
- 3 tbsp. grated Parmesan cheese
- 1 egg, beaten
- 1 tbsp. flour plus extra for dusting
- 1 bag mixed lettuce leaves
- 1 avocado, diced
- 1 tomato, deseeded and diced
- 2 tbsp. black olives
- 2 tbsp. chopped cucumber
- 1 carrot, grated
- 1 fresh red chili, finely chopped
- 1 x 200g can Cannellini beans, drained and rinsed
- 1 packet vegetarian sausages, cooked (Quorn)
- 1 lemon, cut into wedges
Method
To prepare the ‘Panelle’, bring the water to the boil, whisk in the chickpea flour, season with salt and pepper, stir in the parsley. Spread the mixture onto a sheet of baking paper in a thin layer and allow to cool down completely. Cut into rectangular shapes and deep fry till golden and crispy. Meanwhile, to prepare the cauliflower fritters break the cauliflower in a mixing bowl using a fork and mix in the potato, garlic, parsley, Parmesan, egg and 1 tbsp. flour. Form into patties and shallow fry in a non-stick pan till golden on both sides.
Dress 2 large individual serving salad bowls with the salad leaves, arrange the panelle, cauliflower fritters, avocado, tomato wedges, olives, grated carrot, chopped chilies and beans on top. Serve with the cooked vegetarian sausages, lemon wedges and extra virgin olive oil.
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