Hot honey halloumi burger
Ingredients
- 1 block tofu
- Juice of 1 lemon
- 1 ½ tsp oregano
- 1 ½ tsp dried mint
- 1 ½ tsp garlic granules
- 3 tbsp nooch
- 3 tbsp olive oil
- 1 tsp salt and pepper
- 4 tbsp sesame seeds
- 100g panko
- 4 tbsp cornflour
- 1 ½ tsp oregano
- 1 ½ tsp mint
- 1 ½ tsp garlic granules
- 160ml water
- 4 tbsp flour
- 4 inches cucumber, finely sliced
- 2 carrots, grated
- ½ white cabbage, finely sliced
- 1 red onion, finely sliced
- Juice of one lemon
- 1 ½ tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp salt
- 2 tbsp vegan mayo
- 120ml agave
- 1 tsp chilli flakes
- 1 tsp gochugaru
- 2 vegan brioche
- 4 tsp chilli mayo
Steps
- Drain and press the tofu. Once done cut into four even slices.
- Combine ingredients from lemon juice to salt and pepper.
- Place the tofu in the marinade for as long as possible - 30 minutes minimum!
- Combine ingredients from cucumber to mayo in a bowl for the slaw, refrigerate.
- Put a small pan on low and add the maple syrup.
- Once it starts to bubble add the chilli flakes and cook for two minutes, stirring regularly.
- Preheat air fryer to 190°C and add the tofu patties in to bake for 20 minutes, flipping halfway.
- Mix the panko breadcrumbs and sesame seeds together and season to taste.
- Combine ingredients from cornstarch to water in a shallow bowl.
- When the tofu is cooked, leave to cool slightly then dust with flour.
- Dip in the wet mix then the dry mix until all patties are fully coated.
- Coat with a little oil and air fry for 15 minutes, flipping halfway.
- Assemble the burgers.