These baked mini tortillas with our versatile Breaded Mushrooms are a unique dish to surprise your guests with! The radish, cucumber, coriander and lime together with the pickled red cabbage provide a fresh-sour element. The sauce brings a creamy texture and the chipotle some spice.
First, make the pickled red cabbage; it gets tastier the longer it stands. Heat the water, vinegar, sugar and salt in a small saucepan until the sugar dissolves. Put the red cabbage in a clean pot. Pour the mixture over the red cabbage, press well and leave to cool.
Heat a frying pan over medium-high heat. Use a brush to grease the pan with sunflower oil. Fry the mini tortillas for 1-2 minutes per side until golden brown.
Meanwhile, mix the ingredients for the chipotle sauce in a bowl. Taste and season with salt and pepper.
Then bake the Breaded Mushrooms in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.
Build up the tortillas. Start with the chipotle sauce, pickled red cabbage, radish, cucumber, Breaded Mushrooms and finish with coriander. Serve with the chipotle sauce and a lime wedge.