Crispy Panko Portobello with Sriracha Mayo & Cashews
over rice with sweet chili ketchup & roasted vegetables- Gluten
- Tarwe
- Mosterd
- Soja
- Ei
- Cashewnoten
- Noten
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
There is a special ingredient in your box! With this fair trade and delicious ketchup, The Ketchup Club combats waste and provides a good income to farmers in Kenya.
Ingredients
75 g
Basmati rice
1 piece
Portobello mushroom
½ piece
Bell pepper
1 piece
Carrot
¼ bunch
Scallions
1.5 teaspoon
Ground paprika
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
30 g
Tomato ketchup
½ sachet(s)
Sweet chili sauce
25 g
Sriracha mayo
(Contains: Mosterd, Soja, Ei)
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
Not included in your delivery
175 milliliters
Water for the rice
½ tablespoon
Olive oil
25 g
Flour
50 milliliters
Water
30 milliliters
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Boil the water for the rice in a pot or saucepan.
- Cook the rice for 10 - 12 minutes, covered.
- Turn off the heat and allow to stand for 5 minutes, still covered.
- In the meantime, cut the bell pepper into strips.
- Slice the carrot into batons.
- Cut the white part of the scallions into 2cm chunks, then finely chop the greens, being sure to keep them separate.
Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.
- Transfer the bell pepper, the carrot and the white part of the scallions to a parchment-lined baking sheet.
- Drizzle with olive oil and scatter over half of the paprika.
- Season with salt and pepper, then toss well to coat.
- Roast in the oven for 20 - 25 minutes, or until the vegetables are soft.
- On a deep plate, combine the flour with the water (see pantry for amount). Add the rest of the paprika, then season with salt and pepper.
- Transfer the panko to a second deep plate.
- Cut the portobello into three wide strips.
- Coat each portobello strip first with the batter and then with the panko.
- Heat the sunflower oil in a large frying pan over medium-high heat.
- Fry the portobello for 5 minutes, or until crispy.
- In a small bowl, combine the ketchup with the sweet chili sauce.
- Serve the rice on plates, topped with the roasted vegetables and the portobello.
- Garnish with the scallion greens and the cashews.
- Serve the sweet chili ketchup and sriracha mayo alongside.
