INGREDIENTS
Apricot Malay Coleslaw
 ½ C (125 ml) chopped red cabbage
 ½ C (125 ml) chopped green cabbage
 1 large carrot, grated
 2 spring onions, sliced
 2 Tbsp (30 ml) white vinegar
 1 tsp (5 ml) ground coriander
 1 tsp (5 ml) ground cumin
 1 garlic clove, finely chopped/microplaned
 A knob of ginger, finely chopped/microplaned
 4 dried apricots, chopped
 1 tsp (5 ml) curry powder
 1 Tbsp (15 ml) chutney
 1 Tbsp (15 ml) vegan mayonnaise
 Salt and pepper
Crispy Onions, Boerie & Rolls
 Enough sunflower oil to shallow fry
 2 large onions, thinly sliced
 1 C (250 ml) flour
 1 tsp (5 ml) garlic powder
 1 tsp (5 ml) paprika
 Salt and pepper
 ½ C (125 ml) plant-based milk (almond, soy or oat)
 2 Tbsp (30 ml) vegan BBQ sauce or chutney (optional)
 4 hotdog rolls, sliced
 Vegan butter
 Small bunch fresh coriander, washed

Method

Apricot Malay Coleslaw
1

Add all the ingredients for the coleslaw together into a large bowl and mix well to combine. Cover and refrigerate.

2

Pour enough oil into a medium size pot to shallow fry (about ¼ full). Set the pot over medium- high heat and bring the oil up to 180 ºC.

Crispy Onions, Boerie & Rolls
3

Whisk the flour, garlic and paprika together in a large bowl and season. Set out another bowl with the plant based milk option. Working in batches from left to right, dip a handful of onions into the milk then lift out and let the excess drip off, then dunk the onions in the flour. Shake off any excess flour and carefully drop the onions into the hot oil. Fry for 3-4 minutes until golden and crispy. Use a slotted spoon to remove the onions and drain them on some kitchen towel. Repeat until you have cooked all the onions.

4

Heat a little olive oil in a frying pan or cast iron griddle pan and cook the Boerie for 8 minutes, turning often. During the last 2 minutes of cooking time glaze with your favourite vegan BBQ sauce or brush with a little chutney.

5

To assemble, spread a little vegan butter onto the rolls (optional), give each roll a generous bed of apricot coleslaw, top with Fry’s Family Big Fry Boerie. Finish with crispy onions, some fresh coriander and serve.

Ingredients

INGREDIENTS
Apricot Malay Coleslaw
 ½ C (125 ml) chopped red cabbage
 ½ C (125 ml) chopped green cabbage
 1 large carrot, grated
 2 spring onions, sliced
 2 Tbsp (30 ml) white vinegar
 1 tsp (5 ml) ground coriander
 1 tsp (5 ml) ground cumin
 1 garlic clove, finely chopped/microplaned
 A knob of ginger, finely chopped/microplaned
 4 dried apricots, chopped
 1 tsp (5 ml) curry powder
 1 Tbsp (15 ml) chutney
 1 Tbsp (15 ml) vegan mayonnaise
 Salt and pepper
Crispy Onions, Boerie & Rolls
 Enough sunflower oil to shallow fry
 2 large onions, thinly sliced
 1 C (250 ml) flour
 1 tsp (5 ml) garlic powder
 1 tsp (5 ml) paprika
 Salt and pepper
 ½ C (125 ml) plant-based milk (almond, soy or oat)
 2 Tbsp (30 ml) vegan BBQ sauce or chutney (optional)
 4 hotdog rolls, sliced
 Vegan butter
 Small bunch fresh coriander, washed

Directions

Apricot Malay Coleslaw
1

Add all the ingredients for the coleslaw together into a large bowl and mix well to combine. Cover and refrigerate.

2

Pour enough oil into a medium size pot to shallow fry (about ¼ full). Set the pot over medium- high heat and bring the oil up to 180 ºC.

Crispy Onions, Boerie & Rolls
3

Whisk the flour, garlic and paprika together in a large bowl and season. Set out another bowl with the plant based milk option. Working in batches from left to right, dip a handful of onions into the milk then lift out and let the excess drip off, then dunk the onions in the flour. Shake off any excess flour and carefully drop the onions into the hot oil. Fry for 3-4 minutes until golden and crispy. Use a slotted spoon to remove the onions and drain them on some kitchen towel. Repeat until you have cooked all the onions.

4

Heat a little olive oil in a frying pan or cast iron griddle pan and cook the Boerie for 8 minutes, turning often. During the last 2 minutes of cooking time glaze with your favourite vegan BBQ sauce or brush with a little chutney.

5

To assemble, spread a little vegan butter onto the rolls (optional), give each roll a generous bed of apricot coleslaw, top with Fry’s Family Big Fry Boerie. Finish with crispy onions, some fresh coriander and serve.

Boerie Rolls with Apricot Malay Coleslaw & Crispy Onions
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Telephone

+27 31 700 3022

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Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries