Graduation-Bar-Bottom

Aubergine Katsu Burger with Pickled Watermelon Radish

With vegetarian eating becoming ever more popular and special months such as Veganuary we have put together an Aubergine burger. We have dipped the aubergine slices in egg and flour and panko breadcrumbs and fried until golden brown. These have been stacked onto a brioche bun with lettuce, pickled cucumber and radish with a healthy drizzle of our Goldfish Brand Chinese curry sauce. Crispy, tangy and deeply satisfying.

INGREDIENTS

50g Goldfish Brand Professional

Chinese Curry Sauce

1Aubergine
60gPanko bread crumbs
150mlHot water
1Egg
3 tbsp. Flour
¼ Of a cucumber
½ Watermelon radish
(can be replaced with daikon or red radish)
4 tbsp. Rice wine vinegar
Crisp baby gem lettuce leaves
Sunflower oil (for frying)
2Brioche buns
Salt and pepper

Serves 2

Curry-Sauce

METHOD

  • 1

    Slice the aubergine into 1-2mm thin circles and lay out in a single layer.

  • 2

    Slice the watermelon radish as thinlyas possible and using a peeler slice the cucumber into ribbons. Place the radish and cucumber in a small bowl, pour over the rice wine vinegar and put to one side.

  • 3

    Whisk the egg and pour onto one plate, add the flour to another and the panko breadcrumbs to another. Dust the aubergine in flour, dip in the egg and coat in the panko.

  • 4

    Heat around 8cm of sunflower oil in a medium-sized pan until hot and fry the aubergine slices in batches until golden brown and crisp. Once fried, place them on a tray lined with kitchen paper keeping them warm as you go.

  • 5

    Add the Goldfish Brand Chinese curry sauce and hot water in a small pan over a low heat and whisk together to form a thick smooth sauce.

  • 6

    Sit a layer of lettuce and pickled cucumber ribbons on top of your burger bun base and top with the fried aubergines circles and pickled watermelon radish in alternate layers. Finally, spoon over the Goldfish Brand Chinese curry sauce and finish with the bun lids to serve.

Navy-Curve-Divider

more recipes for your kitchen

Our team of foodies and home economists have developed
a range of typical, on-trend, restaurant & foodservice recipes
to illustrate the breathe and depth our Goldfish curry sauce
concentrates can offer your business model.

Created by chefs…

My father, Mr Kee Wah Lee, created and developed our family curry sauce concentrate recipe in his first Chinese restaurant in 1961. He enjoyed sharing this recipe amongst his family and friends to use in their restaurants. In 1985, I had the idea to produce this convenient, versatile, ready-to-use curry paste on a grander scale for cooks and chefs in busy professional kitchens. Our sauces are now enjoyed across Britain everyday in restaurants and homes.

Sammy Lee
Son of Mr Kee Wah Lee,
Goldfish Brand Founder

Sammy-cropped

Created by chefs…

My father, Mr Kee Wah Lee, created and developed our family curry sauce concentrate recipe in his first Chinese restaurant in 1961. He enjoyed sharing this recipe amongst his family and friends to use in their restaurants. In 1985, I had the idea to produce this convenient, versatile, ready-to-use curry paste on a grander scale for cooks and chefs in busy professional kitchens. Our sauces are now enjoyed across Britain everyday in restaurants and homes.

Sammy Lee
Son of Mr Kee Wah Lee,
Goldfish Brand Founder

Navy-Curve-Divider