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

Ingredient Substitutions

• Instead of Potatoes: sweet potato
• Instead of Carrots: zucchini
• Instead of Frozen peas: fresh peas
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Garlic clove: garlic powder (¼ tsp)
• Instead of Fresh coriander: flat‑leaf parsley
• Instead of Salt: sea salt
• Instead of Vegetable oil: sunflower oil, peanut oil
• Instead of Frying oil: canola oil
• Instead of Sliced sandwich bread: white sliced bread
• Instead of Water: milk (for a richer version)
• Instead of Tamarind sauce (optional): coriander chutney

Equipment Needed

• Heavy-bottomed pan
• Wooden spatula
• Chef's knife
• Cutting board
• Mixing bowl
• Deep plate
• Kitchen tongs or slotted spoon
• Paper towel or absorbent paper

Critical Steps — Do Not Skip

• Cover-cook the vegetables for 7 minutes
• Moisten the bread just enough to make it pliable
• Seal the bread properly before frying
• Fry at 180°C to achieve a golden crust without excess oil absorption

Chef Tips from the Video

• Using slightly stale sandwich bread gives better structure for frying.
• Add a pinch of curry powder or garam masala to the vegetable mix for deeper flavor.
• Serve with mint chutney for a fresh touch.

Troubleshooting

Storage

Refrigerator: Store fried sandwiches in an airtight container 1‑2 days. Reheat in the oven at 180°C to restore crispness.

Freezer: Can be frozen up to 1 month; thaw then reheat in the oven.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the vegetable mixture the day before and keep refrigerated.
• Sandwiches can be assembled ahead and stored in the fridge, then fried just before serving.