Fat 90 grams Carbohydrate 15 grams Protein 8 grams Sugar 2 grams
Place the vegetables for the cheese sauce into a pan of boiling, salted water, and cook for 10 mins or until tender.
Reserving ½ cup of the cooking water, drain the vegetables and add them to a high performance blender with the rest of the sauce ingredients.
Blend until very smooth and pour into a small pan. Heat very gently, stirring continuously, until thickened with a stretchy, cheese-like consistency.
Mix the sauce with the pasta, and set aside to cool.
While the pasta is cooling, pulse the bacon crisps in a food processor to resemble coarse breadcrumbs. Mix these with the panko crumbs in a large bowl.
In a separate bowl, mix the flour with enough soya milk to make a consistency similar to beaten egg. Season this with salt and pepper.
Add the remaining plain flour to another bowl.
Taking a tablespoon of the pasta mixture at a time, roll it into a ball, coat in the flour, then the flour batter, and finally the bacon breadcrumb mix. Place the balls on a paper lined baking tray until you have used all of the mixture.
Fill a heavy based pan 1/3 full with vegetable oil and place over a medium high heat. When the oil is hot and shimmering on the surface, begin to add the pasta balls, using a spoon to lower them into the hot oil. Take care not to overcrowd the pan- you may need to fry them in batches.
Once the balls are golden brown and crisp on all sides, remove from the oil with a slotted spoon and drain on kitchen paper to remove the excess oil.
Serve warm, with salsa for dipping and plenty of napkins!
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