METRIC MEASUREMENT

CAROLINA CHICKEN

toasted bottom beetroot bun

10g carolina mustard bbq sauce

20g sliced tomato

15g of slice red onion

1 x crispy tindle burger

15g carolina mustard bbq sauce

15g spring onions

toasted top beetroot 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.