Indulge in the tantalizing Veg Piri Piri Swiss Roll, with the fusion of Keya Piri Piri with a comforting potato and pea blend.
- 100g Mashed Potato
- 25g Crushed Green Peas
- Keya Table Salt (to taste)
- 1 tbsp Keya Piri Piri
- 3 tbsp Keya Classic Mayonnaise
- Keya Classic Tomato Ketchup
- 2 tbsp Maida (All-purpose flour)
- 1 tbsp Corn Flour
- 1/2 bowl Bread Crumbs
- 1 Sliced Tomato
- 250 ml Oil (for frying)
- 2 Roll Buns
- 50g Grated Cheese
In a bowl, mix the mashed potato, crushed green peas, Keya Table Salt, and Keya Piri Piri thoroughly.
Shape the mixture into rolls using your hands.
In another bowl, mix Maida and corn flour. Gradually add 75ml water to make a slurry.
Dip the prepared potato rolls into the slurry, ensuring they are completely coated. Then, coat them with bread crumbs.
Heat oil in a pan and fry the coated rolls until they turn golden brown. Remove and place them on a paper towel to drain excess oil.
Cut the roll buns in half.
Spread the Piri Piri Mayonnaise on the cut sides of the bun. Add a lettuce leaf and sliced tomato.
Place the fried potato roll on the bun and top it with grated cheese.
To melt the cheese, you can either bake the assembled buns in an oven at 250 degrees Celsius for about 5 minutes or toast them on a pan covered with a lid.
Serve the Veg Piri Piri Swiss Rolls with Keya Classic Tomato Ketchup on the side.
Enjoy your homemade Veg Piri Piri Swiss Roll with Keya!