| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 2 |
| Cuisine | Mediterranean |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 704 |
| Fat | 21.5g |
| Saturates | 11.2g |
| Protein | 27.1g |
| Carbs | 103.6g |
| Sugars | 16.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFJuice the limes.
To make the chutney, combine the coriander, mint, chilli, ginger, lime juice, 1 tsp salt and half the water in a food processor or blender and blitz until combined but not smooth. Adjust the salt if necessary.
Spread the chutney over 2 slices of bread and top with the grated mozzarella. Top each sandwich with the remaining slices of bread and cut the sandwiches in half.
To make the batter, combine all the ingredients a medium bowl and whisk until smooth.
Heat the oil to 180°C in a pot or deep fryer.
Dip one half of a sandwich in the chickpea batter until it’s evenly coated.
Drop the coated sandwich in the hot oil and fry until golden, flipping it halfway, approx. 5-10 minutes. Remove from the oil and drain on a paper towel. Repeat this process with the rest of the sandwich halves.
Serve hot with the remaining chutney.
