Ingredients for bertyn seitanfingers

  • pepper
  • fleur de sel/4-Algae spice mix
  • 2 tablespoons paprika powder
  • 100 g cornstarch
  • 6 to 8 tablespoons of water
  • 150 g wholemeal breadcrumbs
  • 550 g seitan
  • coconut oil

Preparation of bertyn seitanfingers

  1. Mix the pepper, fleur de sel or 4-Algae spice mix, paprika and cornstarch well.
  2. Add the water until you get a firm paste.
  3. Sprinkle the breadcrumbs in a deep plate. Cut the spelled seitan into thick slices of about 2 centimeters thick.
  4. Then cut into strips of 2 centimeters. Pat the seitan dry.
  5. Dip the strips first in the starch-spice mixture and then in the breadcrumbs.
  6. Press well and let them set in the fridge for 30 minutes.
  7. Heat the olive oil in a pan and fry the breaded seitan strips in it until they are golden yellow.
  8. If you really want to fry them, it's best to use coconut oil.