Per serving, mushroom filling only (282g)
Calories 301, Fat 5.9g, Saturates 0.8g, Carbohydrate 57g, Sugars 2.6g, Fibre 7g, Protein 12g, Salt 3.5g
Firstly, in a bowl, mix the soya milk and cider vinegar to make buttermilk. In a separate bowl mix the plain flour, cornflour, Cajun spice, smoked paprika, salt and black pepper.
Next, coat each mushroom piece in the flour mix and then dip into the buttermilk; repeat this step once more to ensure a thick, even coating.
Heat the oil in a frying pan on a medium-high heat, and fry each mushroom for 3-4 minutes on each side, until golden brown and crisp.
To serve, place three of the mushroom pieces into a burger bun, with two baby gem leaves, two slices of tomato and a tablespoon of vegan mayonnaise.
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