Moreish tacos with a spicy kick.
Serve with a full-bodied white wine like Los Gansos Viognier
Katsu Curry Burger
Food Main Courses Japanese Vegetarian
A veggie twist on the classic Katsu burger
10 Garden Gourmet Breaded Fillets
10 seeded burger buns
5 tomatoes, sliced
300g iceberg lettuce, sliced
90g light ketchup
1 tsp toasted sesame oil
1.5 tsp low salt light soy sauce
1.5 tbsp Worcestershire sauce or vegetarian equivalent
1 tsp runny honey
1 lime, squeezed
1.5 tsp English mustard
4 tsp medium curry powder
110g light mayonnaise
500g green cabbage, finely shredded
400g daikon, peeled and shredded
150g spring onions, shredded
- Katsu slaw: Combine the ketchup, sesame oil, soy sauce, Worcestershire sauce or equivalent, honey, lime juice, mustard, curry powder and mayonnaise in a bowl and stir until smooth. Then add the cabbage, daikon and onions and mix.
- Place the Garden Gourmet Breaded Fillets on a lined baking tray and bake in a preheated oven at 200C for 5-6 mins if defrosted, or 8-10 mins from frozen.
- To assemble the burgers, split and toast the buns, then divide the slaw between the base of the bun halves and top with the breaded fillets, two slices of tomato on each burger and a layer of lettuce.