Fried Goat’s Cheese and Beetroot Bun
Ingredients
1 thick slice of goat’s cheese
2 tbsp of plain flour, lightly seasoned
1 egg, beaten
20 g of panko breadcrumbs
1 tsp of dijon mustard
1 tsp of white wine vinegar
3 tsp of olive oil
50 g of cooked beetroot, sliced
2 pickled walnuts, sliced
1 handful of of watercress
100 ml of groundnut oil
1 brioche bun, halved
1 servings
Calories~1,150 kcal
Protein~35 g
Carbs~80 g
Fat~75 g
Fiber~6 g
Sugar~15 g
Total recipe
Calories~1,150 kcal
Protein~35 g
Carbs~80 g
Fat~75 g
Fiber~6 g
Sugar~15 g
Method
Step 1
Gently roll the slice of goat’s cheese in the seasoned flour and pat off any excess. Dip into the beaten egg, turning to coat; allow the excess to drain off, then coat thoroughly in the breadcrumbs.
Step 2
Heat the groundnut oil in a small frying pan over a medium high heat. Shallow-fry the cheese for 2-3 mins each side, until crisp.
Step 3
Meanwhile, whisk together the mustard, vinegar and olive oil, and lightly toast the brioche bun halves.
Step 4
Carefully remove the cheese from the oil and drain on kitchen towel, then slide onto the bottom half of the toasted bun. Top with the beetroot, pickled walnuts and watercress. Drizzle with the vinaigrette, then top with the other half of brioche, and enjoy.
