Looking for a quick & easy lunch that isn't another sandwich?!?
You can get these done in less than 15 minutes!
1 corn cob
4 cauliflower forets
1/2 can cannellini beans, drained
3/4 cup wholemeal flour
2/3 cups plant milk
1 teaspoon ground sage
black pepper, to taste
Cut the cauliflower into tiny pieces, and remove the corn pieces from the cob.
Drain the beans and add all ingredients into a mixing bowl. Stir until well combined.
Dry fry small spoonfuls of the mixture. Flipping when lightly browned - approx 3 minutes each side.
To make the tangy sauce:
1 Tablespoon balsamic vinegar
1 Tablespoon white wine vinegar
1 teaspoon dijon mustard
1/4 teaspoon chili
Combine in a small dish & mix well.
* Warning - this sauce has a real bite to it! If you can't handle heat you can reduce the chili and mustard or just omit them completely.*
Serve over a bed of salad leaves, by themselves, with couscous or in a breadroll ;-) You can pour the sauce over or just serve in on the side.
These carry well making a great addition to lunchboxes or perfect picnic treats when you're after hand-food.