Make this vego version of the classic pub favourite at home. Enjoy with an ice cold beer!
- Preheat oven to 220°C/200°C fan forced. Cook potato in a saucepan of boiling salted water for 10 minutes. Drain. Spread on a baking tray. Pat dry. Drizzle with oil. Toss to coat. Add rosemary. Bake, shaking pan occasionally, for 40 minutes. Season with salt.
- Meanwhile, line a tray with baking paper. Combine egg and milk in a bowl. Place flour on a plate. Place breadcrumbs on a plate. Dip mushroom in flour. Shake off excess. Dip in egg mixture. Toss in breadcrumbs to coat. Place on prepared tray. Place in fridge for 20 minutes.
- Combine cabbage, carrot and 3 tsp vinegar in a bowl. Set aside for 10 minutes. Combine mayo with mustard and remaining vinegar. Season. Stir in to cabbage mixture.
- Pour oil into a wok to come one-quarter of the way up the side. Heat until shimmering. Cook mushrooms, in batches, for 1 minute each side or until golden. Transfer to a tray lined with paper towel. Serve with potatoes and coleslaw.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set