This Asian & Aussie inspired fusion brunch dish is crunchy and textually sensational. Best served with a hot brew of green tea.
Ingredients
2 Tbs of Julienne White Radish
1 Tbs of Julienne Cucumber
1 Tbs of Julienne Carrot
1 Tps of Crushed roasted peanuts
10 mini potato cakes
Peanut Sauce
Optional garish (Fried Onion)
Method
Prepare peanut sauce by following recipe below. Simply bake Why Meat Co mini potato cakes/scallops until golden brown, on a bed of scallops/cakes layer the ingredients, drizzle sauce & garish with crushed peanut & fried onion
Peanut Sauce Recipe
1 cup peanut butter
¼ cup rice vinegar
1 tsp salt reduced soy sauce
3 tbs maple syrup
1 ½ tsp of grated fresh ginger
¼ tsp chilli flakes
2 tps water or coconut milk
