V0: described, not machine-verified
Toast with Vegetables
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Ingredients
- toast2 slices
- mayonnaise or tahini sauce1 tsp
- cream cheese trianglesto taste
- cooked peas and grated carrotto taste
- flour, eggs, and breadcrumbsfor coating
- Oil for fryingas needed
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk, sesame
Nutrition per serving (modelled estimate, not measured): kcal 480, protein 14, fat 26, carbs 48, fiber 3, sugar 4
Original steps
- Cut the toast into circles and spread the surface with mayonnaise or a tahini sauce mixed with vinegar, water, salt, and cumin.
- Mix the cooked peas with a small amount of the grated carrots and the cream cheese triangles.
- Spread this mixture onto the toast that has been spread with mayonnaise or tahini.
- Cover with another slice of toast, then dip in flour, then egg, then breadcrumbs, pressing with your hand until they stick together, then fry in oil on both sides.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking