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Fried Goat’s Cheese and Beetroot Bun
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1 serving
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Serves: 1
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.
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Ingredients
- 1 thick slice of goat’s cheese
- 2 tbsp plain flour, lightly seasoned
- 1 egg, beaten
- 20g panko breadcrumbs
- 100ml groundnut oil
- 1 tsp dijon mustard
- 1 tsp white wine vinegar
- 3 tsp olive oil
- 1 brioche bun, halved
- 50g cooked beetroot, sliced
- 2 pickled walnuts, sliced
- 1 handful of watercress
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.
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