Boerie Rolls With Apricot Malay Coleslaw & Crispy Onion Rings

Mums if you’re looking for dinner inspiration recipes then why not try the plant-based meat product from Fry’s called “The BIg Fry Boerie” and create delicious Boerie Rolls With Apricot Malay Coleslaw & Crispy Onion Rings for your family?

Read reviews from mums who have prepared this as a meal for their family and see what they had to say HERE

See below for the ingredients and method – and comment to let us know if you’ll be trying this dish soon!

INGREDIENTS

APRICOT MALAY COLESLAW

• ½ C (125 ml) chopped red cabbage
• ½ C (125 ml) chopped green cabbage
• 1 large carrot, grated
• 2 spring onions, sliced
• 2 Tbsp (30 ml) white vinegar
• 1 tsp (5 ml) ground coriander
• 1 tsp (5 ml) ground cumin
• 1 garlic clove, finely chopped/microplaned
• A knob of ginger, finely chopped/microplaned
• 4 dried apricots, chopped
• 1 tsp (5 ml) curry powder
• 1 Tbsp (15 ml) chutney
• 1 Tbsp (15 ml) vegan mayonnaise
• Salt and pepper

CRISPY ONIONS, BOERIE & ROLLS

• Enough sunflower oil to shallow fry
• 2 large onions, thinly sliced
• 1 C (250 ml) flour
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) paprika
• Salt and pepper
• ½ C (125 ml) plant-based milk (almond, soy or oat)
• 1 x 320 g box Fry’s Big Fry Boerie
• 2 Tbsp (30 ml) vegan BBQ sauce or chutney (optional)
• 4 hotdog rolls, sliced
• Vegan butter
• Small bunch of fresh coriander, washed

 

METHOD:

APRICOT MALAY COLESLAW

1. Add all the ingredients for the coleslaw together into a large bowl and mix well to combine. Cover and refrigerate.

2. Pour enough oil into a medium-size pot to shallow fry (about ¼ full). Set the pot over medium-high heat and bring the oil up to 180 ºC.

CRISPY ONIONS, BOERIE & ROLLS

3. Whisk the flour, garlic, and paprika together in a large bowl and season. Set out another bowl with the plant-based milk option. Working in batches from left to right, dip a handful of onions into the milk then lift out and let the excess drip off, then dunk the onions in the flour. Shake off any excess flour and carefully drop the onions into the hot oil. Fry for 3-4 minutes until golden and crispy. Use a slotted spoon to remove the onions and drain them on a kitchen towel. Repeat until you have cooked all the onions.

4. Heat a little olive oil in a frying pan or cast iron griddle pan and cook the Boerie for 8 minutes, turning often. During the last 2 minutes of cooking time glaze with your favorite vegan BBQ sauce or brush with a little chutney.

5. To assemble, spread a little vegan butter onto the rolls (optional), give each roll a generous bed of apricot coleslaw, top with Fry’s Family Big Fry Boerie. Finish with crispy onions, some fresh coriander, and serve.