Recipe by chef Suds Saha
For more inspiration and to find out more on Vegan Mayo bit.ly/VeganMayoFB
vegetable cake
Peel the potato and boil in a saucepan until tender.
Peel and grate carrots, chopped beans, cauliflower, coriander, ginger and spring onion.
Heat oil in a sauce pan, add the cumin seeds when it crackles add chopped ginger, followed by chopped vegetables and spices and sauté, cover the saucepan cook under steam until the vegetables are tender (around 5 minutes) and keep aside.
Cut the brie cheese into cubes
Once tender, mash the potatoes and mix with the vegetable mixture and check for seasoning
Portion the mixture, stuff the brie cheese into it, and shape the cake, make a batter with flour, salt and water.
Dip the cake into the batter and crumb and keep to one side whilst you make the salsa and dipping sauce.
chilli mayonnaise
Fry the vegetable cake until golden brown and crispy and drain on a kitchen paper towel until ready to serve.
Saute the asparagus in butter and Tempered cumin seeds, seasoned it.
Take pasta bowl, keep the asparagus, place the fried cake on top, put a quenelle of chiili mayo on top , drizzle with balsamic glaze and garnish it with micro herbs , edible flowers and chery tomato.
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