Beer Battered Veggie Pockets



  • GEA extra vegetable oil
  • 3 eggs
  • 120 g smooth flour
  • 200 ml milk
  • Salt and pepper
  • 200 g broccoli
  • 200 g carrots
  • 100 g frozen peas
  • 1 bunch of scallions (spring onions)
  • 1 bunch of chives
  • 1 pinch of cayenne pepper
  • 2 eggs
  • Beer
  • 4 tablespoons breadcrumbs (made from hamburger buns)


Beat 3 eggs and stir in sifted flour.  Season lightly with salt, Add milk and mix into pancake batter. Make eight thin pancakes and leave to chill. Thaw the peas. Blanch the broccoli in boiling water. Drain and refresh in cold water. Chop finely. Cut the carrots into cubes and boil them in salted water.

Cut the onion into thin slices and mix with vegetables and chives. Season with salt, pepper and cayenne pepper. Add two eggs and breadcrumbs to make the veggies a bit sticky. Spread the mixture over the pancakes and fold the pancakes in half to create pockets.

To make the beer batter, start by separating 2 egg yolks from the egg whites. Mix egg yolk with salt and sifted flour into a thick batter. Add enough beer to achieve a batter consistency. Dip veggie pockets in batter and deep fry until golden brown. Drain on paper napkins. Sprinkle with chives and serve with Remoulade Sauce*.
Bon appétit.

* Remoulade Sauce = mayonnaise spiced up with mustard, chopped capers, pickles, herbs and anchovy fillets