Everyone will love this veggie sausage classic, vegetarian or not. You can freeze individual portions to bring out when needed, so suitable for a quick nutritional meal during the week.
100g/4oz plain ﬂour
2 tbsp olive oil
4 cooked vegetarian sausages, thickly sliced
1 small red pepper, halved, deseeded and chopped
Heat oven to 220C/fan 200C/gas 7. Sift the flour and a pinch of salt into a large bowl. Make a well in the centre and crack in the eggs. Gradually mix the eggs with the flour, then slowly add the milk until you have a smooth, thin batter. Cover and chill for 30 mins.
Drizzle the olive oil into 8 wells of a mufﬁn tin. Heat in the oven for 5 mins or until the oil is smoking hot. Season the batter to taste, then carefully pour onto the hot oil. Sprinkle the sausage and pepper pieces over and return to the oven for 25-30 mins until risen and golden. Can be frozen at this stage for up to 1 month. To cook from frozen, cover tightly with foil and re-heat at 200C/fan 180C/gas 6 for 20-25 mins until piping hot.
PER ADULT SERVING
314 kcalories, protein 16g, carbohydrate 29g, fat 15g, saturated fat 3g, ﬁbre 3g, added sugar none, salt 1.33g