Sandwich Cake
Servings - 4
INGREDIENTS
Lettuce - 40 grams
Boiled sweet corns - 60 grams
Beetroot - 2 tablespoons
Carrots - 60 grams
Bell pepper - 60 grams
Onions - 50 grams
Green spring onions - 2 tablespoons
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Chilli flakes - 1/2 teaspoon
Coriander - 1 tablespoon
Mayonnaise - 70 grams
Coriander - 3 grams
Avocado - 150 grams
Paneer - 60 grams
Curd - 70 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 2 teaspoons
Salt - 1/2 teaspoon
Lemon juice - 1 teaspoon
White bread slices - 8
Cucumber slices - 2 tablespoons
Carrot flower - 1 tablespoon
Cucumber flower - 1 tablespoon
Boiled sweet corns - 1 teaspoon
Coriander - 1 tablespoon
PREPARATION
1. In a bowl, add 40 grams lettuce, 60 grams boiled sweet corns, 2 tablespoons beetroot, 60 grams carrots, 60 grams bell pepper, 50 grams onions, 2 tablespoons green spring onions, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon chilli flakes, 1 tablespoon coriander, and 70 grams mayonnaise. Mix well to combine and keep aside.
2. In a blender, add 3 grams coriander, 150 grams avocado, 60 grams paneer, 70 grams curd, 1 tablespoon garlic cloves, 1 tablespoon ginger, 2 teaspoons green chili, 1/2 teaspoon salt, and 1 teaspoon lemon juice. Blend until smooth and creamy.
3. Place a white bread slice on a flat surface and spread an even layer of the prepared vegetable mixture over it. Place another bread slice on top and spread the mixture again. Repeat once more and finish with a bread slice on top.
4. Coat the entire sandwich evenly with the prepared avocado mixture. Decorate the sides with cucumber slices (see video).
5. Garnish with carrot flower, cucumber flower, boiled sweet corns and coriander.
6. Slice gently and serve.
