Spiedini with Crispy Panko and Prosociano Crumb
Made using the multi award winning Unconventional Plant Based Burger, these delightful Italian inspired Spiedini have a crispy panko and prosciano crumb. Dip them in the arrabbiata dipping sauce – simply delicious!
Method
For the Spiedini with Crispy Panko and Prosociano Crumb, with arrabbiata dipping sauce.
Spiedini
- Heat the pan and the oil, then sauté the onions with the salt and pepper for a few minutes until softened. Then add the tomato puree and cook for a further few minutes, then allow to cool
- Combine the burger mix with the onions and then mix evenly. Now mould into cylinder shapes and place on skewers. Roll and pat in the crumb and re-shape
- Cook in the oven or shallow fry until golden brown
Crumb
- Combine all the ingredients together
Arrabbiata Sauce
- Heat the oil then cook the onions, thyme and garlic for 4 mins without colour
- Now add the chilli and spices and cook for a further minute
- Now add the tomato puree, vinegar and sugar and bring together to a paste. Simmer for 3-4 mins
- Now add the chopped tomatoes, bring to the boil and simmer until the liquid has reduced and thickened. Then remove and either serve rustic or blend smooth
Enjoy!
Recipe by Chef Steve Walpole for Unconventional
Ingredients
Spiedini
| Unconventional Burger mix | 200g |
| Dried basil | 4g |
| Diced red onion | 100g |
| Tomato puree | 20g |
| Salt | 4g |
| Black pepper | 2g |
| Olive oil | 10ml |
| Crumb mix (recipe below) | 100g |
Arrabbiata Sauce
| Diced red onion | 50g |
| Olive oil | 15ml |
| Tomato puree | 15g |
| Garlic chopped | 5g |
| Thyme | 2g |
| Balsamic vinegar | 20ml |
| Smoked paprika | 3g |
| Cayenne pepper | 2g |
| Brown sugar | 20g |
| Chopped chilli | 2g |
| Chopped tomatoes | 200g |
Crumb
| Panko crumb | 80g |
| Grated vegan parmesan | 14g |
| Chopped parsley | 4g |
| Grated lemon zest | 2g |
Published