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Ingredients
| 2 tsp tsp | olive oil olive oil | ||
| 1 | garlic
garlic (finely chopped ) | ||
| 1 | Red chillies
Red chilli (sliced) | ||
| 50 g g | cranberry cranberry | ||
| 20 ml ml | vinegar vinegar | ||
| 50 g g | sugar sugar | ||
| 20 ml ml | water water | ||
| 250 g g | roast root veg and cabbage or sprouts roast root veg and cabbage or sprouts | ||
| 0.25 tsp tsp | ground tumeric ground tumeric | ||
| 0.25 tsp tsp | cumin cumin | ||
| 1 pinches pinch | chilli flakes chilli flakes | ||
| 4 slices slice | lightly toasted sourdough lightly toasted sourdough | ||
| 2 tbsp tbsp | mayonnaise mayonnaise | ||
| 0.5 | garlic
garlic (grated) | ||
| 2 tbsp tbsp | chilli jam chilli jam | ||
| 2 | eggs
egg (fried) | ||
| 1 bunches bunch | coriander coriander | ||
| 1 tbsp tbsp | peanut
peanut (chopped) | ||
| seasoning
seasoning (to taste) |
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Method
This Indian spiced bubble and squeak toasted sandwich adds a kick of heat to traditional leftovers, along with a little crunch from the peanuts.
- Heat 2 tsp olive oil in a small pan and slowly cook 1 finely chopped garlic clove and 1 sliced red chilli for 8 minutes. Add 50g cranberries, 20ml vinegar, 50g sugar and 20ml water. Simmer gently for 25 minutes until it is thick and jammy.
- In a bowl, mix 250g roughly chopped leftover roast root veg and cabbage or sprouts with ¼ tsp ground turmeric, ¼ tsp ground cumin, pinch of chilli flakes and some seasoning. Blitz half the mixture in a food processor then mix everything together and form into 4 patties. Fry in a little oil for 2 minutes each side.
- Spread 4 slices of lightly toasted sourdough with 2 tbsp mayonnaise mixed with ½ grated garlic clove, then layer up each sandwich dividing up the patties, 2 tbsp of the chilli jam, 2 fried eggs, a small bunch of coriander leaves and 1 tbsp toasted chopped peanuts.
