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Dairy-Free
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Nut-Free
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Suitable for Freezing
Ingredients
For the katsu
- 500g sweet potato
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 tsp shichimi togarashi spice blend
- 80g broccoli, cut into small pieces
- 1 tbsp water
- 100g pressed tofu, diced
- 1 tsp plain white flour
- 100g plain white flour
- 1 medium free-range eggs, beaten
- 100g panko breadcrumbs
- 300ml vegetable oil, if deep frying
For the sauce
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, crushed
- 3cm piece ginger, peeled and grated
- 2 medium carrots, finely diced
- 2½ tsp mild curry powder
- 400ml coconut milk
- 1½ tbsp tomato ketchup
- 2 tbsp soy sayce
For the pickled cucumber and Radish
- 6 tbsp rice vinegar
- 1/2 tbsp soy sauce
- 2 tbsp white caster sugar
- 1/2 cucumber, cut into small pieces
- 100g radish, sliced
For the sesame fine beans
- 200g fine beans, topped, tailed and cut in half
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- 1 tsp white sesame seeds
For the rice
- 300g sushi rice
To garnish
- Black sesame seeds
- A few sprigs fresh coriander
- A few pieces spring onion, roughly chopped
Method
- Preheat the oven to 180°C/fan 160°C/gas mark 4.
- Put the sweet potato on a baking tray and pierce the top a few times. Bake the sweet potato for 40 minutes or until it feels soft enough to mash. Take out the oven and set aside to cool for 10 minutes. Once cool, scoop out the flesh and mash. Set aside.
- In a frying pan, heat the oil and fry the onion over a medium heat until it starts to soften. Add the shichimi togarashi spice blend and cook through for a minute to release the flavours.
- Add the broccoli and water to the pan. Continue to cook until the broccoli is softened. Remove from heat and transfer to a large bowl to allow to cool down.
- Add the tofu and mashed potato to the onion and broccoli mixture. Mix together while adding the 1 tsp of flour a bit at a time, as the moisture of the mixture will vary. It’s okay if the mix remains a little loose and sticky. Shape in to rough disks.
- Line a baking tray with baking parchment and place the fritters on it. Put the tray into the freezer to stiffen the fritters for 15 minutes. This will make them easier to coat with the breadcrumbs in step 7.
- Lay out three small saucers and put the flour in one, the egg in the second and the breadcrumbs in the third. Roll the fritters in the flour first, then the egg, then the breadcrumb. Then repeat the process again for a second time. This method is called a double panné.
- In a large saucepan, heat up the vegetable oil to 180°C and deep fry the fritters until golden. Alternatively, these can be cooked for 25 minutes in an oven at 180°C/gas mark 4 on a baking tray, turning once halfway through.
- To make the katsu curry sauce: In a large saucepan, heat the vegetable oil and fry the onion over a medium-low heat, until softened. Add the garlic and ginger. Cook for 1 minute.
- Add the carrots to the pan with the curry powder and cook for 2 minutes.
- Add the coconut milk, soy sauce and ketchup and allow to gently cook down to the desired consistency. Use a stick blender or food processor to purée the curry into a smooth sauce.
- To make the pickled cucumber and radish. In a saucepan, bring the vinegar, sugar and soy sauce to the boil. Allow to cool for 5 minutes then add the cucumber and radish. Set aside.
- In a large pan, bring 500ml of salted water to the boil. Add the fine beans and cook for 3 minutes. Strain thoroughly. In a bowl, mix together the sesame oil, soy sauce and sesame seeds. Mix in the beans and coat with the dressing.
- Cook the rice as directed on the packet, taking care to rinse before cooking.
- Put the rice on a plate with the curry sauce poured around one half. Put the fritters and beans on the other side.
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