Here comes a vegetarian version of fish and chips! The mashed peas have been upgraded to a mint and chilli flavored soy bean salad. (The recipe is inspired by a recipe in “New Vegetarian Kitchen” by Nicola Graimes.)
Deep fried battered tofu
400 g firm tofu, cut into fillets
1 dl wheat flour + extra for breading
1 dl beer
5 dl sunflower oil
1.5 tsp herbal salt
1 tsp ground chilli pepper
Beat the eggs, beer, flour, salt and chilli pepper until smooth. Heat the sunflower oil to 180 °C in a pot. Dip the tofu in flour and then in the batter. Carefully place the pieces in the hot oil and fry a few minutes on each side until they become golden brown. Serve with soybean salad (recipe below), and herbed potato wedges (see recipe under Curry chickpea patties with herbal potato wedges and tzatziki).
Mint and chilli flavored soybean salad
300 g green soybeans
50 g butter, melted
1 tbsp finely grated fresh ginger
2 tbsp chopped mint leaves
1 red chilli, finely chopped
Mix all ingredients and mash half of the beans with a fork.