Asian Jackfruit Burger

• 200g jackfruit
• 200g chickpeas
• Salt
• 3 tbsp tender oat flakes
• 1 tsp rice starch
• 1 pinch Kotanyi chili flakes
• 2 tsp Kotany Asia Burger spice mix
• Vegetable fat

Our tip: As a quick alternative to homemade patties, use the ready-made mix for vegan burgers

Fried mushrooms

• 5-6 dried Muerr mushrooms
• 3 dried shiitake mushrooms
• 10 Bunashimeji mushrooms
• sunflower oil
• 1 clove of garlic
• 1 class Piece of ginger
• 1 tbsp soy sauce

Wasabi tofu mayonnaise

• 1 ½ tsp wasabi powder
• 150 g silken tofu (very creamy)
• 3 tbsp vegan mayonnaise
• 1/4 tsp chili powder
• Zest of 1 lime

Preparation:

1. Drain the chickpeas in a sieve, drain and puree. Then chop the jackfruit pieces with a food processor and mix with the chickpea puree. Add the oat flakes and starch, season with chili flakes, salt and Kotanyi Asia Burger spice mix and let it soak for about 15 minutes.
2. Form patties from the mixture and fry in hot vegetable oil for 5 - 6 minutes on both sides.
3. Let the shitake mushrooms soak together with the Muerr mushrooms in a bowl filled with water for 30 minutes. Then roughly chop the swollen mushrooms. Halve the Bunashimeji mushrooms and only use the top part with the mushroom caps.
4. Heat the oil in a pan, roast the finely chopped ginger, garlic and mushrooms for a few minutes, deglaze with soy sauce and after a short time remove from the heat.
5. Puree silken tofu, wasabi powder, mayonnaise, chili powder, lime and coriander in a blender, adding 1 tablespoon of water if necessary.
6. Halve the bun, toast it a little, spread with mayonnaise and top with baby spinach. Then add the patty, the fried mushrooms, the seaweed salad and the sprouts. Serve the burger and garnish with enoki mushrooms, kimchi and some wasabi mayo. Bon appetit!