Crumbed Veggie Patty Chilli Scramble
SERVES
1
PREP TIME
15 mins
COOK TIME
30 mins
INGREDIENTS
- 1 Gourmet Veggie Burger Patties
- 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 and juice
- 50ml olive oil
Calories
450
Carbs
40g
Sugar
5g
Protein
25g
Fat
25g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
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 Veggie patties 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 175°C and cook until golden brown and patty has reached an internal temperature of 75°C.
- To cook the Breakfast patty, heat a grill or oven and cook until it has reached an internal temperature of 75°C.
- 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.
