1 burger bun, toasted
1 EVO boiled egg white patty
½ cup panko bread crumbs
¼ cup refined flour
¼ cup rice flour
2 tbsp cornflour
Salt to taste
Pepper Powder to taste
Water, to make a batter
Oil, to deep-fry
¼ cup vegan mayonnaise
1 tbsp mixed herbs
1-2 lettuce leaves
2 tomato slices
1 vegan cheese slice
Toast the buns till crispy, cover and set aside till in use.
In a bowl, mix together panko bread crumbs and refined flour.
In another bowl, mix together rice flour, cornflour, salt and pepper with enough water to form a thick batter.
Dip the EVO boiled egg white patty in the prepared batter and coat with the panko crumb mix. Once evenly coated, refrigerate for 10-15 minutes.
Note: Please do not skip the refrigeration process, this helps firming the coating on top of the patty and preventing any breakage while frying. If you are short on time you can also freeze for 5-7 minutes.
Meanwhile, prepare the mayo dip; add vegan mayonnaise, mixed herbs & salt in a bowl and mix well. Refrigerate till in use.
Heat oil in a kadhai, and deep-fry the prepared patty till golden brown. Remove on an absorbent paper and set aside till in use.
Spread a generous amount of herbed mayonnaise on the bottom burger bun and top it up with salad leaves.
Add in the tomatoes and top them with the deep-fried EVO Patty. Add a vegan cheese slice and cover with the top burger bun.
Serve with the choice of accompaniment.