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Mac and cheeze fritters
Have you tried Mac ‘N’ Cheeze in a sandwich? Head to the kitchen and prepare this top-rated vegan comfort recipe with Violife! You’ll love every bite!
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Cooking time30 minutes
Prep time30 minutes
DifficultyEasy
Servings6 portions
- 30 g Violife vioblock
- 200 g Violife cheddar flavour block grated
- 200 g Violife epic cheddar flavour block grated
- 200 g Violife original flavour grated
- 200 g Violife original flavour slices
- 250 g macaroni
- 30 g plain flour
- 400 ml oat milk
- salt and freshly ground black pepper
- 200 g panko breadcrumbs
- vegetable oil for frying
- thyme for garnish
- sea salt
FOR THE BATTER:
- 200 g plain flour
- 350 g oat milk
- 1 tsp mixed herbs
- 1 tbsp mustard powder
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- Boil the macaroni according to packet instructions. Drain and set aside.
- In a large pot add VIOBLOCK and stir until melted and then add the flour. Stir until golden and pour in the oat milk slowly. Season with salt and freshly ground black pepper. Bring to a boil whilst whisking constantly, to break up any lumps. Add grated Violife Cheddar flavour, Epic Mature and Original flavour and stir until melted.
- Add the macaroni and stir well.
- Remove from heat and pour into a lined baking dish, spreading evenly with a spatula.
- Place in the fridge for 30 minutes.
- Using a round cookie cutter, cut into 6-8 disks. Use the same cookie cutter to slice the Original flavour slices into circles.
- Sandwich two macaroni disks with two Original flavour slices. Repeat with the remaining slices and macaroni disks.
- Place all the ingredients for the batter in a bowl and whisk to combine. Add the panko in another bowl.
- Dip the mac n cheese sandwiches into the batter allowing for any excess to drip off and then dip into the panko, coating evenly.
- In a deep pan heat vegetable oil and fry for 3-4 minutes until golden. Remove using a slotted spoon onto kitchen paper.
- Sprinkle with sea salt and thyme leaves and serve while still warm!
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