The recipes you need when you want to indulge

SOUTHERN FRIED ‘CHICKEN’ BURGER

NF(Burgers only, see tip)

For the seitan cutlets:

• 195g (1 ½ cups) vital wheat gluten

• 1 x 400g tin chickpeas, with their liquid

• 2 tsp bouillon powder, dissolved in ⅓ cup water

• 3 tbsp mild oil

• 1 tbsp mellow white miso

• 1 tbsp all purpose seasoning

• 1 tsp sea salt flakes

• ½ tsp black pepper

• 2 tsp onion powder

• 1 tbsp garlic salt

• 1 tsp dried sage

For the coating:

• 65g (½ cup) gram flour

• 120ml (½ cup) water

• 95g (¾ cup) plain flour

• 2 tsp sea salt

• 2 tsp paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp celery salt

• 1 tsp dried thyme

• 1 tsp all purpose seasoning

• 1 tsp bicarbonate of soda

• 1 tsp dried sage

• Vegetable oil, for shallow frying

To serve:

• 4 large burger buns

• Lettuce, tomato and onion slices

• Mayo, ketchup, mustard or barbeque sauce, to serve

• Pickles (optional)

• Avocado

1Place all the seitan ingredients, except the vital wheat gluten, into a blender and process until smooth. Measure out the vital wheat gluten into a bowl and add the chickpea mixture from the blender. Using a wooden spoon or plastic spatula, mix everything together really well until you have a soft dough. Leave to rest for 10 minutes.