Vegan Chicken Katsu Burger

Ingredients

• 8 burger buns
• 8 vegan chicken patties (see pic for the brand I use), otherwise tofu in replacement is just as delicious!
• Handful of cilantro
• Two spring onions
• Any coleslaw recipe you like! (I cheated and bought a premade pack and mixed my aioli through it, shhh)
  Coating for the patties: (this is roughly, use more if needed!)
• 6 tablespoons of flour
• 6 tablespoons of cornstarch
• 6 tablespoons of panko
  Curried aioli: (for the original aioli recipe)
• 1 cup of aioli
• 3 garlic cloves
• Two teaspoons of paprika
• Two tablespoons of curry powder
• A teaspoon of lemon juice
• Black pepper
• Pinch or two of turmeric
  

Method

1. Slice the spring onions in long thin strips and place in a bowl of ice cold water (this will make the spring onion curl)
2. Fry the vegan chicken patties in oil (if you’re using tofu, skip this step!), take out and leave to cool once cooked
3. Grab three bowls, and put the flour into one, the cornstarch (mixed with small amount of water to create a cornstarch liquid) into one, and the panko into one
4. With the cooked patties (or raw tofu cut into desired size), coat them in first the flour, then the cornstarch liquid, and finally the panko and set aside
5. Pour a cup of vegan aioli into a bowl, and in a pan cook up the crushed garlic. Once cooked, mix into the pan the paprika and curry powder. Then mix the cooked spiced garlic into the aioli, along with the lemon juice, black pepper and turmeric, set aside. Adjust to your taste (but best to cook the spices before mixed in)
6. Now you can shallow fry the panko coated patties, until golden brown on each side!
7. Assemble the burgers by placing the coleslaw first, then the patties, then a generous amount of the curried aioli, and top with the curled spring onions and fresh cilantro
8. Enjoy the plant based goodness!