RECIPE INGREDIENTS

  • 2 PIECE SNACKY’S VEGGIE FINGER
  • 1 HOT DOG BUN
  • 1/5 TABLESPOON  COLESLAW
  • 1 TABLESPOON  SWEET RELISH
  • 1 LETTUCE LEAF
  • ½ TABLESPOON  VEG MAYO
  • 1 TABLESPOON MUSTARD SAUCE

Cooking Directions

  •  TAKE  A HOT DOG BUN SLIT IT  LENGTHWISE
  •  APPLY  ½ TABLESPOON MAYO  ON IT
  • ADD A LETTUCE LEAF & SPREAD SOME  COLESLAW SPREADTHROUGHOUT THE  HOT DOG
  •   NOW SPREAD 1 TABLESPOON SWEET RELISH ON TOP OF THE COLESLAW
  • KEEP ASIDE
  •  NOW FRY 2 IFREEZE VEGGIE FINGER FOR 3 MINUTES AT 175°C
  •  PLACE THE FRIED FINGER IN THE BUN
  •   TOP THEM WITH 1 TABLESPOON MUSTARD SAUCE
  •  SNACKY’S VEGGIE FINGER HOT DOG IS READY TO SAVOUR

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