Veggie Patty Gado Gado Salad

Nutrition per serve

Ingredients

• 300g chat potatoes
• 1pcs Lebanese cucumber
• 1pcs capsicum
• 200ml coconut milk
• 40g peanut butter
• 10g Malaysian mild curry powder
• 300g plant-based patties
• 2pcs egg
• 10ml soy sauce
• 5ml sugar
• 10ml vegetable oil

Method

1. Step 1 — Cook potato
   Bring a small saucepan of water to the boil for the eggs. Quarter the unpeeled potatoes. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain.
2. Step 2 — Boil eggs
   Meanwhile, cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled or 8 mins for hard-boiled. Drain, then cool in cold water. Halve the cucumber lengthwise and thickly slice on an angle. Thickly slice the capsicum.
3. Step 3 — Make peanut sauce
   Combine the coconut milk, peanut butter (see Kitchen notes), 1 tsp curry powder*, 2 tsp soy sauce and 1 tsp sugar in the same pan over medium heat. Cook, stirring, for 5-6 mins until slightly thickened. Remove the pan from the heat.
4. Step 4 — Cook patties
   Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the plant-based patties for 4-5 mins each side until browned. Remove from the pan and thickly slice.
5. Step 5 — Serve up
   Peel and quarter the eggs. Arrange the egg, patties, potato, cucumber and capsicum on a plate. Spoon over the peanut sauce and enjoy!
6. Step 6 — Kitchen notes
   Chilli lovers, go wild and scatter over chopped bird's eyes to serve. ~ Peanut butter can firm up upon sitting, so give it a good mix to soften and bring together.

Allergens

Eier, Sojabohnen, Peanut