Fried Goat’s Cheese and Beetroot Bun
By OcadoLife
Published on 29 June 2022
Restaurateur and sarnie aficionado James Ramsden created this Fried Goat’s Cheese and Beetroot Bun. “Cheese and pickle sandwiches were my go-to as a kid but right now, nothing beats a hot, crispy goat’s cheese,” he says. With pickled walnuts and peppery watercress, this is a grown-up combo that reinvents a classic.Time and servings
10 minsTotal time
1Servings
10 minsPrep time
Ingredients
- 1 thick slice of goat’s cheese
- 2 tbsp of plain flour, lightly seasoned
- 1 egg, beaten
- 20 g of panko breadcrumbs
- 1 tsp of dijon mustard
- 1 tsp of white wine vinegar
- 3 tsp of olive oil
- 50 g of cooked beetroot, sliced
- 2 pickled walnuts, sliced
- 1 handful of of watercress
- 100 ml of groundnut oil
- 1 brioche bun, halved
Method
Step 1
Gently roll the slice of goat’s cheese in the seasoned flour and pat off any excess. Dip into the beaten egg, turning to coat; allow the excess to drain off, then coat thoroughly in the breadcrumbs.Step 2
Heat the groundnut oil in a small frying pan over a medium high heat. Shallow-fry the cheese for 2-3 mins each side, until crisp.Step 3
Meanwhile, whisk together the mustard, vinegar and olive oil, and lightly toast the brioche bun halves.Step 4
Carefully remove the cheese from the oil and drain on kitchen towel, then slide onto the bottom half of the toasted bun. Top with the beetroot, pickled walnuts and watercress. Drizzle with the vinaigrette, then top with the other half of brioche, and enjoy.