Crispy Curry "Chicken" Burger

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Step 1.

Finely slice your onion.

Step 2.

Heat a pan over a medium heat and add a glug of veg oil. Tip in your cumin seeds and toast for a minute until fragrant. Add your onions and cook for 20 mins until totally softened and caramelised.

Step 3.

Add your tomato purée and curry powder to the mix, then cook out for 2 mins. Leave to cool.

Step 4.

Finely shred your cabbage and radishes (use a mandoline, if you have one) and then finely chop your pickled chillies.

Step 5.

Add this to a bowl along with your coriander leaves, chillies and juice of your lime. Season to taste with salt.

Step 6.

Whizz up your onion mixture in a food processor, then mix it with your mayonnaise and hot sauce.

Step 7.

Cook your Happy Go Clucky burgers in the oven according to packet instructions.

Step 8.

Toast your buns in a dry frying pan.

Step 9.

Assembly time. Spread your mayo on the base of your bun, then top with your burger and slaw. Spread more mayo on the lid, then pop this on top. Serve and enjoy.

In partnership with The Vegetarian Butcher

1 Tsp Cumin Seeds
1 Red Onion
1 Tbsp Tomato Purée
3 Tbsp Curry Powder
8 Tbsp Vegan Mayonnaise
1 Tbsp Hot Sauce
¼ Red Cabbage
2 Pickled Guindilla Chillies
75g Radishes
10g Coriander Leaves
1 Lime
4 Happy Go Clucky Burgers
4 Vegan Brioche Buns
Vegetable Oil