Excited with my new project.... Can we pre-fry battered seitan for chickn burgers? Can we stop craving takeaway burgers but also do the hard work ahead of time??

It's early days but they've been frozen... I'll be testing in the oven from frozen and in the oven from defrosted see if we can keep that crispy batter without having to get the deep fryer out every time

Vital wheat gluten made with some leftover tomato and aubergine stew that was very generically spiced... Cumin coriander cinnamon smoked paprika

Simmered in The Ongoing Seitan Broth.... It was used for some gochujang seitan, but honestly is mainly soy sauce and tomato puree. Let out with water.

Didn't have any corn flour so it's just wheat flour batter - same old kind of spices again but no cumin and too much cinnamon because I keep missing that I've picked up the cinnamon. It's led to a really nice fragrant smell though!

Dipped and deep fried at 160 ish (I think my deep fryer thermostat has broken already) for 4 minutes each.

Combo of burgers, strips and nuggets.

Left to cool by an open window so very nice and dry, into the freezer after a couple of hours

Ongoing Broth back in freezer for next simmering