Vegetarian Thai spiced apple and beetroot cakes with a mixed leaf salad, broad beans, a roasted red pepper dressing, including wasabi mayo with a carrot and apple slaw.
Thai Spiced Apple and Beetroot Cakes
2 red apples deseeded and cut into chunks
4 cooked beetroot
1 red onion peeled and cut into quarters
1 can of chickpeas drained and rinsed
2 tablespoons of red Thai curry paste
1/2 red pepper cut in half again and deseeded
1/2 bunch of coriander
Salt and pepper
1/2 cup of Soy flour
Blend all together in a food processor until smooth.
On a work, surface sprinkle some soy flour and take some cake mix and shape into roughly ping pong size balls, flatten, repeat until all mix is finished (my tip place a layer of cling film on a plate and this will help keep the shape and prevent from sticking) allow to rest for two hours in the refrigerator before cooking.
Broad Bean and Mixed Leaf Salad
1 cup of broad beans
A handful of fresh rocket
A handful of mixed leaf
A handful of cherry tomatoes cut in half
Salad leaves can be bought in all good supermarkets.
Boil broad beans for minutes and cool under cold water and remove from the shell.
Mix well with black pepper in a mixing bowl.
Red Pepper Dressing
1 red pepper cut into quarters and deseeded
1 clove of garlic (peeled and keep hole)
1 sprig of thyme
1 teaspoon of avocado oil
1/2 cup of avocado oil
In a small frying pan drizzle, the avocado oil.
Add the red pepper, fry for 2-3 mins.
Add garlic and cook for a further 2 mins.
Place into a food processor whizz until smooth gradually add oil and season with salt and pepper.
Carrott and Apple Slaw
1 red apple (cut in quarters and deseeded)
1 Carrot( peeled)
1 handful of freshly chopped coriander
Slice the apple finely and transfer into a small mixing bowl.
Peel the carrot with a potato peeler this will form a ribbon effect, then cut the remainder into thin strips
Add the carrot to the bowl
Add fresh coriander
1/2 teaspoon of wasabi
1 lemon (cut in half)
1 teaspoon of dijon mustard
1/2 cup of chickpea flour
1 cup of avocado oil
Salt and pepper to taste
In a food processor blend all the ingredients well until a mayo base has formed and season with salt and pepper (add a little warm water if too thick)
In a large frying pan heat, 2 tablespoons of avocado oil and cook required amount of cakes while they are cooking arrange the salad on the plate.
Cook for 4-5 minutes each side until golden Place on top of mixed leaf and top with slaw drizzle red pepper dressing around the plate and top with wasabi mayo. Enjoy.
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