| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Celebrity, Ready, Steady, Cook | 2 | servings | |
INGREDIENTS
| Vegetable oil; for frying | ||
| 50 | g | Self-raising flour |
| 1 | Egg | |
| 120 | ml | Sparkling water; about |
| 6 | Cocktail sausage rolls | |
| 100 | g | Mixed nuts |
| Salt and freshly ground black pepper | ||
| Flat-leaf parsley sprigs; to garnish | ||
| Tomato ketchup; to serve |
INSTRUCTIONS
1 Heat a pan one third full of oil. Place the flour in a bowl with a pinch of salt. Make a well in the centre, add the egg and slowly add the water until you have achieved a smooth batter. Cut each sausage roll in half and coat each piece in the batter. 2 Deep-fry for 3-4 minutes until crisp and golden brown. Drain on kitchen paper and arrange on a serving plate. Add the nuts to the oil, deep-fry for 1-2 minutes, quickly drain on kitchen paper and season generously. 3 Arrange the battered sausage rolls on a serving plate with the nuts and garnish with the parsley sprigs. Serve at once with the tomato ketchup. Converted by MC_Buster. NOTES : Chef - Antony Worrall Thompson with Lily Savage Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.
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