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Thai Stuffed 'Omelette' Recipe


4 parcels


  • 3 garlic cloves, finely chopped
  • 1 heaped teaspoon coarsely ground black pepper
  • 5cm trimmed roots from large bunch of fresh coriander, finely chopped
  • 2tbsp vegetable oil, plus extra for the omelettes
  • 1 banana shallot, thinly sliced
  • 100g vegan mince
  • 70g fine green beans, thinly sliced at an angle
  • handful of freshly chopped coriander leaves, to serve
  • soy sauce, to serve
  • hot pickled chillies, to serve

To make the gram batter

  • 85g chickpea flour
  • 1tsp baking powder
  • ¼t.tsp ground turmeric
  • large pinch of black salt
  • 2tbsp soy sauce


In a small bowl, whisk together the gram batter ingredients with 150ml water until smooth and then set aside for 5 minutes.

Using a pestle and mortar, mix together the garlic, black pepper and coriander roots to form a paste. Place a large frying pan or wok on a medium heat and add 2tbsp vegetable oil and the shallot. Fry for 2–3 minutes until the shallot starts to soften and lightly brown. Then add the paste and cook for a few minutes. Add the mince and green beans and saute over a medium heat for 4–5 minutes. Stir well and remove from the heat, then tip the contents onto a plate.

Add a little more oil to the frying pan, then pour in half the batter mixture and tilt the pan to make a thinner even layer. Cook briefly until the batter starts to set, then pile a quarter of the mince mixture (about 2tbsp) into the centre. Fold one side in, then turn and fold the next side in, and repeat folding in the other two sides gently to make a square package. Cook for a further few minutes until the batter is completely set. Place on a baking sheet in a low oven to keep warm while making the second one in the same way.

Serve with a scattering of coriander leaves, and some soy sauce and hot pickled chillies on the side.

Recipe courtesy of Plant-Based Burgers by Jackie Kearney, published by Ryland Peters & Small. Photography by Clare Winfield © Ryland Peters & Small.


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