16 February 2023
KIMCHI CHICKEN SANDWICH
Kimchi Chicken Sandwich

INGREDIENTS
- 2 TiNDLE Patties
- 6 tbsp vegan or regular mayo
- 2 tbsp kimchi
- To serve: 2 burger buns, cilantro, sesame seeds
Slaw
- 1 carrot
- 1/4 small red cabbage
- 1 tbsp cilantro, finely chopped
- Juice of 1 lime
- 3/4 cup vegan or regular yogurt
- 1 tbsp rice wine vinegar
- 2 tsp wholegrain mustard
Method
- Finely shred the carrot and red cabbage either by hand, or with the grater attachment on a food processor (much quicker!). Add the cilantro, lime juice, vegan or regular yogurt, rice wine vinegar, mustard and a good pinch of salt and black pepper. Stir well, then taste and adjust the seasoning, if needed. Refrigerate until ready to serve.
- Cook the TiNDLE Patties using your preferred cooking method according to the packet’s instructions.
- To make the kimchi mayo blend the mayo and kimchi together in a food processor, until smooth.
- Toast the burger buns, then spread the base with a good dollop of kimchi mayo. Top with the TiNDLE Patties, slaw, a few sprigs of coriander and a sprinkling of sesame seeds. Add the top and serve warm.
Notes:
- Any leftover kimchi mayo and/or slaw can be kept in refrigerated for up to 3 days.