• oil for frying
  • 1 red onion, diced
  • 1 red pepper
  • 300g minced beef
  • 2tsp smoked paprika
  • 2tsp oregano
  • 2tsp onion salt
  • salt and pepper
  • 150g chorizo, cubed
  • 300g tomato passata
  • dash Worcestershire sauce
  • 300g grated red Leicester
  • 8-10 fresh lasagna sheets
  • 150g plain flour
  • 3 eggs, whisked
  • 200g panko breadcrumbs
  • vegetable oil for deep frying
  1. Heat the beef mince in a dash of oil until cooked through then add the onion and soften. Add the red pepper and cook until tender then throw in the chorizo chunks and stir. Cook for a few minutes.
  2. Add spices, herbs and seasoning. Cook out for 2 minutes and thoroughly stir.
  3. Add the tomato passata and Worcestershire sauce. Cook down until thick on a medium heat. Set aside.
  4. Bring a pan of salted water to the boil and add the lasagna sheets. Cook for 2 minutes to soften then drain. Slice each sheet in half lengthways to form long rectangles.
  5. Sprinkle the lasagna rectangles with mozzarella and place a large tablespoon of the mince mixture at one end. Roll up into cylinders. Freeze for 10 minutes.
  6. Roll the cylinders in plain flour, then whisked egg, then panko breadcrumbs.
  7. Heat the vegetable oil for deep frying.
  8. When the vegetable oil reaches 160c, deep fry the lasagne poppers until golden brown and crispy. Serve with a chilli dipping sauce.
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Lasagna Bites

Ingredients

Instructions

Lasagna Bites

What You’ll Need:

  • oil for frying
  • 1 red onion, diced
  • 1 red pepper
  • 300g minced beef
  • 2tsp smoked paprika
  • 2tsp oregano
  • 2tsp onion salt
  • salt and pepper
  • 150g chorizo, cubed
  • 300g tomato passata
  • dash Worcestershire sauce
  • 300g grated red Leicester
  • 8-10 fresh lasagna sheets
  • 150g plain flour
  • 3 eggs, whisked
  • 200g panko breadcrumbs
  • vegetable oil for deep frying

How You Make It:

  1. Heat the beef mince in a dash of oil until cooked through then add the onion and soften. Add the red pepper and cook until tender then throw in the chorizo chunks and stir. Cook for a few minutes.
  2. Add spices, herbs and seasoning. Cook out for 2 minutes and thoroughly stir.
  3. Add the tomato passata and Worcestershire sauce. Cook down until thick on a medium heat. Set aside.
  4. Bring a pan of salted water to the boil and add the lasagna sheets. Cook for 2 minutes to soften then drain. Slice each sheet in half lengthways to form long rectangles.
  5. Sprinkle the lasagna rectangles with mozzarella and place a large tablespoon of the mince mixture at one end. Roll up into cylinders. Freeze for 10 minutes.
  6. Roll the cylinders in plain flour, then whisked egg, then panko breadcrumbs.
  7. Heat the vegetable oil for deep frying.
  8. When the vegetable oil reaches 160c, deep fry the lasagne poppers until golden brown and crispy. Serve with a chilli dipping sauce.

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