Ingredients loaded fries pulled veggie sensation

Recipe for 10 people

• 2.5 kg Aviko SuperCrunch
• 500 g pointed cabbage
• 150 g carrot julienne
• 100 g mayonnaise
• 25 g dijon mustard
• Juice of 1 lemon
• 4 sprigs of parsley
• 2 spring onions
• 75 ml olive oil
• 1.5 kg vegetarian (chicken) pieces
• 250 ml sweet chilli sauce
• Oil for frying

Preparation method

25 minutes

• Cut the pointed cabbage into fine strips. Mix the pointed cabbage with the carrot, mayonnaise, mustard and lemon juice. Chop the parsley and stir into the cabbage salad. Season with salt and pepper. Cut the spring onion into rings and keep aside.
• Heat the deep-frying oil to 170 ºC. Heat the olive oil in two spacious frying pans. Fry the vegetarian pieces for 5 minutes until golden brown and crispy. Divide the pieces into small tufts.
• Fry the Aviko SuperCrunch fries in the hot oil for 3-3.5 minutes until golden brown and crispy. Drain the fries well and shake with salt to taste.
• Spoon the fries onto 10 plates. Divide the coleslaw and the 'pulled' vegetarian pieces over the fries. Finish with the chili sauce and spring onion.

Tip: Some vegetarian pieces are vegan. When this is the case, use vegan mayonnaise to easily turn them into a vegan Loaded fries Sensation.