Vegetable Gold Coin Recipe
Ingredients
| Bread loaf | 1 Large, sliced | |
| Onions spring | 4 | |
| Carrots | 100 Gram (Around 4 Ounce) | |
| French beans | 100 Gram (Around 4 Ounce) | |
| Capsicum | 1 Large | |
| Celery head | 1 Small | |
| Potatoes | 2 | |
| Soya sauce | 2 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Ajinomoto | 1⁄2 Teaspoon | |
| Plain flour | 1⁄3 Pint | |
| Bread crumbs | 3 Tablespoon | |
| Oil | 4 Tablespoon | |
| Oil | 2 Cup (32 tbs) (For Deep Frying) | |
| Salt | To Taste | |
| Chili sauce | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 7378 Calories from Fat 4039
% Daily Value*
Total Fat 458 g704.2%
Saturated Fat 63.3 g316.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6186.7 mg257.8%
Total Carbohydrates 716 g238.6%
Dietary Fiber 70.1 g280.5%
Sugars 23.5 g
Protein 115 g230.6%
Vitamin A 391.9% Vitamin C 416.4%
Calcium 105.9% Iron 195.1%
*Based on a 2000 Calorie diet
Directions
Chop the vegetables very finely.
Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes.
Add the potatoes, soya sauce, chilli powder and salt and cook for 3 minutes. Cool the mixture.
Stamp out small rounds from the bread slices with a biscuit cutter.
Put a little mixture on each round, and press well by hand.
Make a paste of the flour in 1/2 teacup of water. Apply this paste over the vegetables.
Sprinkle the bread crumbs over the vegetables. Deep fry in oil.
Serve hot dotted with chilli sauce.
Chef
