With a pastry cutter or a cup, cut out the base of the sofficino.
Take the (square) slice of sandwich bread and slightly flatten it with a rolling pin.
On one part of the sandwich bread "disc", place two teaspoons of sauce (seasoned with oil, salt, and pepper) and a few cubes of vegan mozzarella.
Close the "disc" and seal the edges with the tines of a fork, creating a half-moon shape.
Make a batter with water, chickpea flour, salt, paprika, and salt. I always eyeball it; the batter should not be too thick or too runny!
Take the sofficini, dip them first in the batter and then in the corn flour or breadcrumbs.
Heat a pan with some oil and fry them until golden!
Serve them hot, accompanied by some vegetables and mayonnaise or ketchup, they will be perfect!
Pastry cutter or cup
Rolling pin
Fork
Refrigerator for 2
I'll save your dinner in 10 minutes with these delicious vegan sofficini!
Italia
| Energy (kcal) | 256.88 |
| Carbohydrates (g) | 15.03 |
| of which Sugars (g) | 1.01 |
| Fat (g) | 14.87 |
| of which Saturates (g) | 8.67 |
| Protein (g) | 16.21 |
| Fiber (g) | 0.92 |
| Sale (g) | 0.3 |
