1 Heat a pan one third full of oil. Place the flour in a bowl with a pinch of salt. Make a well in the centre, add the egg and slowly add the water until you have achieved a smooth batter. Cut each sausage roll in half and coat each piece in the batter. 2 Deep-fry for 3-4 minutes until crisp and golden brown. Drain on kitchen paper and arrange on a serving plate. Add the nuts to the oil, deep-fry for 1-2 minutes, quickly drain on kitchen paper and season generously. 3 Arrange the battered sausage rolls on a serving plate with the nuts and garnish with the parsley sprigs. Serve at once with the tomato ketchup. NOTES : Chef - Antony Worrall Thompson with Lily Savage Recipe by: Celebrity Ready Steady Cook
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 256 (61%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 105.8mg||33 %|
|Sodium 358.6mg||12 %|
|Potassium 365.5mg||10 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 26.3g|
|Protein 14.3g||20 %|
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Calories per serving: 422
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