- Prep Time25 min
- Cook Time6 min
- Total Time31 min
INGREDIENTS
For 4 persons
- 6 slices of dark rye bread
- 1 package bedda Creamy Spread with herbs
- 2 tablespoons vegan crème fraîche
- 3 tomatoes, sliced
- 1 cucumber, sliced
- 8 bedda Slices Cheddar Style
- 1 red onion, sliced
- 1 package garden cress
- 1 head of lollo bionda
- 1 carrot
- 1 zucchini
- 4 small waxy potatoes
- 60 g frozen peas
- 1 ripe banana
- 120 g oat flakes
- 1 bunch of parsley
- Oil for frying
- Spices Salt, pepper
INSTRUCTIONS
For the vegetable fritters, wash the carrot, zucchini and potatoes. Peel the carrot and potatoes. Then grate the vegetables into fine strips on the kitchen grater.
Season with salt and pepper. Leave to stand for a few minutes.
Now squeeze out the water well with your hands.
Finely chop the parsley. Add together with banana and oat flakes and mix well. If the mass is still too wet, you can add a few more oats. Form 8 patties from the mixture. They should have the same size as the bread slices.
Fry for approx. 6 min on both sides until golden brown. Place on paper towel and set aside briefly.
Toast the bread slices in a pan with a little vegetable oil until crispy on both sides and cut in half.
Mix bedda Creamy Spread with herbs and vegan crème fraîche.
Spread 3 half slices of bread each with some bedda Creamy Spread.
On each 2 slices of bread spread a lettuce leaf, a roast, a slice of tomato, cucumber, red onion, a slice of cheese and some cress.
Then stack to form a sandwich. Top with the third slice of bread.
Repeat for the other 3 sandwiches.
