1 package VegMe Malleable mince
1 pack VegMe Pulled Original
1.5 tsp salt
2 tsp black pepper
2 tsp thyme
3 tbsp chopped fresh parsley
1 dl panko
0.5 dl oil for frying
1 dl breadcrumbs
2 tbsp cornstarch
1 dl plant-based unsweetened cream (e.g. soy or oats)
1 jar VegMe Bearnaise
2 tsp sriracha sauce
300 g small carrots
1 pack broccolini
1 pack cauliflower sprouts
1.5 dl liquid dairy-free butter
1 garlic
Herbs of choice for the butter
Put mince, salt, black pepper, thyme, and parsley in a bladed blender and pulse until the batter is smooth. Mix in breadcrumbs, cornstarch and plant-based cream. Leave the mixture to soak for at least 10 minutes. Divide the mixture into four equally sized parts and shape into nice fillets using damp hands. Flip them on a plate of panko and fry them in oil until golden brown.
Blanch carrots, cauliflower and broccolini in salted water. Make sure they don’t go too soft. Mix the butter and herbs of your choice to make a lovely herb butter. Plate the vegetables, followed by the VegMe fillet. Mix sriracha with the Bearnaise sauce and top with a dollop of herb butter.
