Bread Rose – Hot Vegetable Sandwich

Ingredients

• 2 medium Potatoes (peeled and diced)
• 2 medium Carrots (peeled and diced)
• 100 g Frozen peas (thawed)
• 1 teaspoon Fresh ginger (finely grated)
• 1 clove Garlic clove (grated)
• 2 tablespoons Fresh coriander (coarsely chopped)
• ½ teaspoon Salt (or to taste)
• 2 tablespoons Vegetable oil (for cooking the vegetable mixture)
• 200 ml Frying oil (neutral oil, heat to 180°C)
• 10 slices Sliced sandwich bread (preferably slightly stale)
• 2 tablespoons Water (to lightly moisten the bread before folding)
• to taste Tamarind sauce (optional) (for serving)

Instructions

1. Prepare the vegetables

   Peel the potatoes and carrots, then dice them into roughly 1 cm pieces. Thaw the peas if frozen and drain.

   Time: PT5M

2. Grate the ginger and garlic

   Finely grate the ginger (1 tsp) and the garlic clove. Set aside in the mixing bowl.

   Time: PT2M

3. Sauté the aromatics

   Heat 2 tablespoons vegetable oil in a pan over medium heat. Add the grated ginger and garlic, sauté for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Cook the vegetables

   Add the potato and carrot dice and peas to the pan. Lightly salt (½ tsp). Cover and cook for 7 minutes, stirring halfway through.

   Time: PT7M

   Temperature: Medium heat

5. Add coriander and cool

   Remove the pan from heat, add the chopped fresh coriander, stir quickly, then let the mixture cool for a few minutes.

   Time: PT2M

6. Moisten the bread slices

   Pour 2 tablespoons water onto a plate. Quickly dip each slice of bread on both sides (just a few seconds) then place on a clean surface.

   Time: PT2M

7. Form the "Bread Rose"

   On each slice, lightly trim the edges to ease folding. Place a tablespoon of the vegetable mixture in the centre, fold the sides pressing gently with fingers, then fold the corners to create a sealed pocket.

   Time: PT5M

8. Fry the sandwiches

   Heat 200 ml frying oil in a pan to 180°C. Carefully lower the sandwiches, a few at a time, and fry 2‑3 minutes per side until golden and crispy.

   Time: PT5M

   Temperature: 180°C

9. Drain and serve

   Remove the sandwiches with the slotted spoon, place on paper towels to blot excess oil. Serve immediately with tamarind sauce or coriander chutney.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

6 g

Fiber

3 g