serves two
ingredients:
• 2 symplicity. burgers
• 2 portions of your favourite katsu curry sauce (from a jar is fine)
• 260g cooked sushi or sticky rice
• ½ small cucumber, sliced into sticks
• 1 spring onion, finely sliced
• ½ small white cabbage, finely shredded
• 2 tbsp rice wine vinegar
• 2 tbsp sesame oil
• pinch of fine salt
• 60g plain flour
• 200ml water
• 60g panko breadcrumbs
• 100ml vegetable oil (for frying)
• 1 tbsp symplicity. vegetable ’Nduja (optional, for extra depth)
method:
- in a bowl, whisk 1 tbsp flour with enough water to make a thin cream.
put the remaining flour on a plate, season with salt and pepper.
put the breadcrumbs on a second plate.
press down the burgers to flatten slightly. coat each one in the seasoned flour, shake off the excess, then dip into the wet flour mixture. press into the breadcrumbs to coat fully and set aside. - sprinkle salt over the cabbage and leave for 20 minutes, drain and toss with rice wine vinegar and sesame oil.
- heat the katsu sauce gently, stir in vegetable ’Nduja if using.
- heat oil in a pan over a medium heat. once hot, add the breadcrumb burgers and cook for 8–10 minutes or until golden brown, crisp and piping hot, turning every 30 seconds for even colouring.
- serve rice and cabbage on plates, slice the burgers on top, pour over the katsu sauce and garnish with cucumber and spring onion.