Veggie haggis with neeps, tatties & whisky sauce
Burns night, plant-forward: veggie haggis with swede and potato mashes and a light whisky-mustard sauce.
Aubergine katsu curry
Panko aubergine steaks baked crisp under proper katsu sauce with sticky rice.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Dredge aubergine in flour, soya milk, then panko; oil-brush and bake at 210C fan for 30 minutes, turning.
- Step 2
Soften onion and carrot; add garlic and spices.
- Step 3
Add coconut milk and soy; simmer 10 minutes and blitz smooth.
- Step 4
Rice, katsu slices, sauce, cucumber.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 13g |
| Carbohydrates | 86g |
| – of which sugars | 14g |
| Fibre | 11g |
| Fat | 19g |
| – of which saturates | 8g |
| – of which omega-3 | 0.3g |
| Calcium | 160mg |
| Iron | 3.4mg |
| Salt | 1.1g |
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