Kukkakaaliburger ‘KFC:n tapaan’
I love a good burger and I have been experimenting with some different ways of making them. I haven’t eaten KFC in years, but remember how good the spice mix was so I decided to do my best to recreate the flavour. I scoured the Internet for any clues as to what the secret recipe could be, and although there is no definitive answer, I think this mix tasted really good. I would imagine this might be an acceptable recipe to serve to a nervous meat eater, who might have the impression vegans and vegetarians only eat mung beans and lettuce. Although the cauliflower is in no way flesh like, it does have a satisfying bite and my KFC coating is crispy and full of flavour. I am aware this is not the healthiest of meals, but in my book, the occasional indulgence doesn’t hurt anyone.
KFC style cauliflower burger – makes around 5 – 6 burgers
a medium sized cauliflower
2 dl/ 200 ml chickpea flour, sieved to remove lumps
2 dl/ 200 ml water
For the KFC coating:
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
2 tsp black pepper
3 tsp white pepper
2 tsp ground ginger
6 tsp paprika
2 tsp dried mustard
2 tsp garlic salt
2 tsp celery salt
1 dl / 100 ml breadcrumbs
1 dl/ 100 ml flour
oil for frying, burger buns, vegan cheese slices, vegan mayo, ketchup, lettuce, tomatoes, peppers and sweet potato fries to serve
Remove the outer leaves of the cauliflower and carefully cut away the stalk, without cutting so deep that the florets fall apart. Cut the cauliflower in half and then cut into thick slices. It isn’t possible to cut the cauliflower completely into slices as the outer florets will fall away from the stalk. Don’t worry, you can simply use the florets and make up some of the burgers with small pieces, rather than a whole cauliflower steak.
In a shallow bowl whisk the water and chickpea flour together to form a thick batter.
In a separate shallow bowl, mix together all the KFC coating ingredients.
One by one, carefully dip the cauliflower steaks/ florets into the batter, turning to get into all the nooks and crannies and then into the KFC coating. If you prefer a thicker crust, repeat the process. Set to one side, until ready to fry.
Heat your desired oil in a deep fat fryer, or a large pan (don’t over fill the pan with oil or it will bubble over when you add the cauliflower). The oil is hot enough when a small square of bread bubbles when added and turns golden, without burning.
Add the cauliflower in small batches and fry for around 6 – 8 minutes until a rich golden brown colour. Remove with a slotted spoon and place on some paper towel to suck up any excess oil.
Serve while still hot in toasted burger buns, with salad, vegan mayo, vegan cheese, and ketchup.