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Vegan Dragon Carrot Crackers with Tomato Tartare
A snappy canapé that's perfect for a party.
- Yields: 40 |
- Difficulty: a little effort
- Prep Time : 40 mins |
- Cook Time : 12 mins
Ingredients
Dragon Carrot Crackers
4 Tbsp (60 ml) minced onion
1 tsp (5 ml) minced garlic
140 g linseeds, soaked in water and drained
100 g cashew nuts, soaked in water and drained
6 Tbsp (90 ml) maple syrup
½ tsp (2.5 ml) turmeric
½ tsp (2.5 ml) curry powder
½ tsp (2.5 ml) cayenne pepper
140 g toasted sesame seeds
400 g raw finely grated carrot
Tomato Tartare
6 large fully ripe tomatoes (350 g tomato flesh, skin and seeds removed)
30 g small red onion
1 spring onion
1-2 chillies
salt
1 Tbsp (15 ml) chopped parsley
1 Tbsp (15 ml) chopped capers
4 tsp (20 ml) olive oil
2 tsp (10 ml) lemon juice
pinch of lemon zest
2 tsp (10 ml) white wine vinegar
1 tsp (5 ml) tomato paste
Method
Dragon Carrot Crackers
Preheat the oven to 65 °C.
Line a baking tray with greaseproof paper.
In a food processor, add the onion, ginger, garlic, linseeds, cashews, turmeric, curry powder, maple syrup and cayenne pepper and process until smooth.
Once smooth remove from the blender and add the sesame seeds and mix. Then, fold in grated carrot.
Using a small spoon or spatula spread the mixture a little larger than a R5 coin and about 2 mm thick onto the greaseproof paper lined tray and place into the oven to dry for 12 hours at 65 °C.
Tomato Tartare
Cut a small X into the bottom of each tomato. Blanch the tomatoes whole in boiling water for a few seconds and then refresh in ice water. This should allow you to peel the tomato skins off easily.
Cut the tomatoes into quarters and remove the inner juice and seeds, chop the tomato as finely as possible. Chop the peppers, onion, parsley and capers.
Place everything into a bowl and season. Allow to stand for 1 hour. You can opt to strain the salad before serving, but it is not a necessary step and it can be left as.
Serve dollops of tomato tartare on top of dragon crackers as a vegan canapé.
