Preparation
- Peel and roughly dice the onion, garlic clove and potatoes. Roughly chop the carrots, red and green peppers. Deseed the hot peppers.
- Put 20 g of the carrots and the red and green peppers into the mixing bowl and chop for 8-10 seconds/speed setting 5 to approx. 2 mm pieces. Put into a bowl and set aside.
- Put the remaining vegetables into the mixing bowl and chop for 5 seconds/speed setting 5. Push down with the spatula, add 150 ml water and vegetable stock and cook for 25 min./100°C/speed setting 1.
- Add the cashews, mustard, salt, paprika powder, lemon juice, margarine and breadcrumbs and puree for 30 seconds/speed setting 6. Transfer to a bowl and mix in the finely chopped carrots and peppers.
- Line a square dish with cling film. Pour the mixture into the tin to a thickness of approx. 1.5 cm, smooth out, place in the freezer and leave to freeze for a few hours.
- Turn the frozen mixture out onto a cutting board, remove the cling film and leave to thaw briefly. Cut into sticks of any size and place in the freezer again.
- Heat the deep fryer to 175°C.
- To make the vegan wet coating, put 60 g flour and 150 ml water into the blender jug, mix for 15 seconds/speed setting 5 and transfer to a bowl. Put the remaining flour and Panko breadcrumbs in a separate bowl. VEGGIE CRUMBZ gives it a nice colorful touch - put the vegetable breading in a bowl too.
- First dip the frozen sticks in flour, then dip in the wet coating and coat with Panko Breadcrumbs or Red Beet vegetable breading.
- Fry the sticks in the deep fryer until golden brown and drain on kitchen paper. Serve with a fresh salad and vegan dip of your choice.
The recipe for 4 portions makes approx. 50 pieces.
Tip: The vegetable sticks are ideal for freezing in advance. Remove from the freezer in portions as required, bread and deep-fry.
