Crispy Satay Burger

Move over breadcrumbs because this coating makes these burgers a textural triumph. Cornflakes aren't just for breakfast!

SERVES: 4
PREP TIME: 20 minutes
COOK TIME: 6 minutes
Difficulty level: 3 / 5

INGREDIENTS

• 2 x 250g (9oz) blocks extra-firm tofu, each drained and halved into 2 patties
• 100g (¾ cup) plain (all-purpose) flour
• 200ml (generous ¾ cup) dairy-free milk
• 160g (1 ¼ cups) peanuts, finely chopped
• 100g (4 cups) cornflakes
• 250ml (1 cup) vegetable oil, for shallow frying
• salt and freshly ground black pepper

For the satay sauce:

• 7 tbsp smooth peanut butter
• juice of 1 lime
• 3 tbsp light soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tsp agave syrup
• 1 tsp curry powder

To serve:

• 4 brioche burger buns (ensure vegan), split and toasted
• 1 cucumber, sliced into ribbons
• small handful of coriander (cilantro) leaves
• store-bought pickled red onions
• 4 tbsp vegan spicy mayo 
  
  

NOTE: You can also cook the patties in your air fryer. Spray all over with oil, then air fry at 190°C (375°F) for about 12 minutes, flipping them halfway. 

METHOD

1. Combine all the satay sauce ingredients in a bowl and mix until smooth. Taste and season with salt and pepper.

2. Place the tofu triangles in a sealable container and toss with half the satay sauce. Seal the lid and leave in the fridge to marinate for 30 minutes (or overnight). 

3. Grab three shallow bowls: place the plain flour in one bowl; add the milk to another bowl; then add the peanuts and cornflakes to the final bowl, scrunching them with your hands to break down the cornflakes a little. Season each bowl with some salt and pepper.

4. Place each patty in the flour bowl, ensuring they are evenly dusted. Next, dip the patties into the bowl with the milk to fully coat. Finally add them to the cornflake and peanut bowl and lightly toss to coat - you may need to press the pieces onto the tofu to coat the patties fully. Place the coated patties onto a small tray or plate and transfer them to the fridge for 30 minutes.

5. Heat the vegetable oil in a deep-sided frying pan (skillet) set over a medium heat. Once hot (test by adding a pinch of cornflakes - if they sizzle and turn golden in 30 seconds the oil is ready), fry the patties for about 3 minutes on each side until golden all over. 

6. Spoon the remaining satay sauce onto the bases of each toasted brioche bun. Layer on some cucumber ribbons, coriander leaves and pickled red onions then top with a crispy patty. Squeeze on some spicy mayo then finish with the bun tops.