Crumbed Veggie Patty Chilli Scramble Recipe
If you deep fry it, they will come! Clearly, that may not be the advice from someone with a background in nutrition, but it is the sound advice that has stuck with us for many years from a great chef and colleague. You can’t beat a freshly cooked golden brown, crunchy moist piece of deep-fried goodness. Thankfully, our Gourmet Veggie Patty is full of nutritional goodness.
Ingredients
- Angel Bay Veggie Patty
- Angel Bay Breakfast Sausage Patty
- 4 Eggs
- 50g Ricotta
- 100g Milk
- Butter
- 40g Flour
- Seasonal Breakfast greens – spinach, kale, arugula, asparagus, edamame, peas, broad beans
- 50g Breadcrumbs
- 100g Egg mix
- 20g Chilli garlic mix
- 2 Cloves Garlic
- Parsley
- Lemon, zest & juice
- 50ml Olive oil
Method
To make gremolata, separate parsley into two bunches, chiffonade one half of the parsley with lemon zest and garlic. Deep fry the remaining half and toss together with olive oil, lemon juice and salt pepper. Set aside until needed.
Crumb the Angel Bay Veggie Patty by coating the patty in flour, egg and breadcrumbs making sure its well packed.
To cook the crumbed veggie patty – heat a deep fryer to 175c and cook until golden brown and patty has reached an internal temperature of 75c.
To cook the Angel Bay Breakfast patty, heat a grill or oven and cook until it has reached an internal temperature of 75c.
Lightly sauté greens in lashings of butter, season with salt and pepper.
Whisk eggs and milk together.
Heat butter in a fry pan over a medium heat, add egg mix halfway through cooking process. Add ricotta and continue stirring until eggs are cooked. Finish with salt, pepper, and chilli garlic mix.
To serve place sauté greens on plate, top with veggie patty, breakfast patty and finally chilli scramble. Finish with gremolata oil and any spare herbs.