Chicken-fried sandwich

Cook time: 35 mins   Serves: 2 Persons     Difficulty: Medium

 

Don’t let the name fool you, no chicken was used in the making of this sandwich – just MATR!  Crispy, crunchy, tangy and perfect for a summer get-together with friends and something cold to drink.

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Ingredients
  • 1 pack of MATR Patties, cut into squares
  • 2 Brioche burger bun
  • 2 eggs
  • Coriander
  • Panko breadcrumbs
  • White cabbage
  • Red cabbage
  • Carrots
  • Flour
  • Mayonnaise
  • Frying Oil
  • Pickles
Method
  1. Shred a handful of both cabbages and carrots.
  2. Add some salt and vinegar to them and let them sit for 5-10 minutes to lose some water.
  3. Add in some chopped coriander and mayonnaise to create a light, crunchy coleslaw. Add chilis if you want to add spice.
  4. Add enough oil to a deep pot to allow for a deep fry. Turn on medium heat, keeping an eye on oil temperature. Aim for oil temperature of 180C.
  5. While oil heats up, and line up 3 plates to bread the Matr.
  6. Crack both eggs and whisk them together until homogenous and put them in the plate in the middle.
  7. Add flour to the first plate and season generous with salt, paprika, garlic powder, onion powder, and any other spices you feel you want to add.
  8. In the final plate, add the panko breadcrumbs.
  9. Bread your Matr by coating it in the seasoned flour, then into the eggs, and finally with the breadcrumbs. This works best if you keep one hand for wet ingredients/mixing and one for dry.
  10. Toast your bun in a pan with some butter over medium heat and set aside.
  11. Deep fry the Matr block until golden brown and remove from the oil. Season with salt.
  12. Assemble your sandwich using mayo and pickles on the bottom and the slaw on top, and get creative with any toppings you like!