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 METHOD

  1. Soak the chickpeas the night before, the next day cook them in unsalted water with a bay leaf. Drain and blend them in the mixer.
  2. Crumble the tofu by hand and season with the soy sauce, extra virgin olive oil, salt and pepper.
  3. Blanch the broccoli in boiling water for two minutes, cool them in water and ice and chop them with a...

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 METHOD

  1. Soak the chickpeas the night before, the next day cook them in unsalted water with a bay leaf. Drain and blend them in the mixer.
  2. Crumble the tofu by hand and season with the soy sauce, extra virgin olive oil, salt and pepper.
  3. Blanch the broccoli in boiling water for two minutes, cool them in water and ice and chop them with a knife.
  4. Chop finely  celery, carrot, shallot and leek and cook them in the pan vith olive extra virgin oil and a pinch of salt . Add than the broccoli and cook them for a few minutes in the pan. Season with salt and pepper.
  5. In a large bowl add the chickpeas, broccoli, crumbled tofu, oat flakes, wheat flour and breadcrumbs.
  6. Make with the mixture the meatballs and pass them in the corn flour.
  7. Cut large slices of country  bread, make disks with a pastry cutter.
  8. Toast the bread in a pan on both sides with a little olive oil, do the same with the meatballs.
  9. Compose the sandwiches: spread the slices of bread with the mustard, alternate a slice of salad, the meatball, the mayonnaise and close with another slice of toasted bread.

 

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Ingredients 4 persons
  • 200 g di broccoli
  • 250 g di cooked cickpeas
  • 400 g tofu
  • 1 spoon of tamari
  • 4 spoons of small oat flakes
  • 4 spoons of wheat flour
  • 2 spoons of bread crumbs
  • 1 carrot
  • 1 shallot
  • 1 stalk of celery
  • 1 little leek
  • Salt qb
  • Olive extravergin oil qb
  • Corn flour
  • 1 slice of country bread
  • Some salad leaves
  • Dijon Mustard
  • Vegan mayonnaise
Recipes. The Cook & Chef Institute