METRIC MEASUREMENTS

CLUCKY THIS TIME

toasted bottom beetroot bun

20g vegan cajun mayo

5g red onion

1g coriander

1 x Tindle patty

60g avocado

20g vegan cajun mayo

Top Bun

TINDLE PATTY

1 portion of Soya Milk & Apple Cider Vinegar Marinade

100g GF Self Raising Flour

5g Bicarbonate of Soda

2 x 50g fillets of Tindle

Combine the Tindle fillets and mould together in your hands into a chicken thigh shape. Once moulded place into the soya milk mix, allow to soak then into the flour and bicarb mix. Make sure Tindle is well coated, then repeat that process again. Cook the coated fillet in the fryer until it has become golden in cover, have a nice crunch and core temp of 75c is met.

IMPERIAL MEASUREMENTS

CLUCKY THIS TIME

toasted bottom beetroot bun

20g vegan cajun mayo

5g red onion

1g coriander

1 x Tindle patty

60g avocado

20g vegan cajun mayo

Top Bun

TiNDLE PATTY

Equal parts Soymilk & Apple Cider Vinegar Marinade

3.5 oz. Gluten Free Flour

¼ oz. Baking Soda

Mold TiNDLE patty together in your hands into a chicken thigh shape. Once molded place into the soymilk mix, allow to soak then into the flour and baking soda mix. Make sure TiNDLE is well coated, then repeat that process again. Cook the coated fillet in the fryer until it has become golden in cover, have a nice crunch and core temp of 165 F is met.