Tindle Sambal Burger


1 pc Vegan bun
80g Tindle Thy TM
2 leafs Butterhead lettuce
1 tbsp Yuzu puree
1 tbsp Vegan mayo
1 pc Fried beancurd sheet
200g Tater tots

Tomato Sambal
250g Round tomato
100g Eggplant
6g Coriander
2 pcs Green chilli
5 pcs Bird eye chilli
80g Red onion
50g Garlic
1 tbsp Fermented bean
1 tsp Black pepper coarse
1 tbsp Sugar


Preparation for Tomato Sambal

  1. Fry all the ingredients and blend them finely.


Preparation for Tomato Sambal

  1. Slice the bun into 2 halves and toast it with olive oil or vegetable butter.
  2. Coat the Tindle Thy patty with flour, then dip it in batter and coat it with breadcrumbs.
  3. Heat medium-hot oil to 175°C (350°F) and deep fry the coated Tindle patty for 5 to 8 minutes until golden brown.
  4. Apply the vegan mayo and yuzu puree on the bottom bun first, followed by the lettuce and fried beancurd sheet.
  5. Make sure the patty is fried until golden brown and cooked and stack it on top.
  6. Add 2 tbsp tomato sambal on the patty and the top bun.
  7. Plate it nicely and serve with tater tots or fries.