Crispy Satay Burger - Penguin Books Australia

Ingredients

• 2 x 250g (9oz) blocks extra-firm tofu, each drained and halved into 2 patties
• 100g (¾ cup) plain (all-purpose) flour
• 200ml (generous ¾ cup) dairy-free milk
• 160g (1 ¼ cups) peanuts, finely chopped
• 100g (4 cups) cornflakes
• 250ml (1 cup) vegetable oil, for shallow frying
• salt and freshly ground black pepper
• 7 tbsp smooth peanut butter
• juice of 1 lime
• 3 tbsp light soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tsp agave syrup
• 1 tsp curry powder
• 4 brioche burger buns (ensure vegan), split and toasted
• 1 cucumber, sliced into ribbons
• small handful of coriander (cilantro) leaves
• store-bought pickled red onions
• 4 tbsp vegan spicy mayo