Deena Naidoo’s Tropical Style Fry’s Burger Recipe

This fruity and delicious Tropical Style Burger recipe is one of Masterchef winner Deena Naidoo’s favourite meals. You can now find The Fry Family Food Co. improved versions of their Traditional and Spiced Burgers in the frozen section of major retailers from the end of July and early August at the recommended retail price of R46.99 per pack.

Deena Naidoo's Tropical Style Fry's Burger Recipe

The burgers have been revamped with a new formula that promises more protein and better taste. Check out Deena Naidoo’s recipe for you to try out at home.

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Deena Naidoo, is a long-time fan of @frysfamily. This fruity and delicious Tropical Style Burger is one of his favourites, especially when it’s made with the new, improved Traditional Burger from Fry’s. They are tastier, juicier and have an extra 27% protein, a great addition to any fasting table. Fry’s has gone beyond the impossible for your health and taste buds with these improved recipe burgers. #FrysFamily #BeyondtheImpossible Recipe: Ingredients For the Salsa ½ cup mango, diced ½ cup pineapple, diced ½ cup pawpaw, diced ½ cup cucumber, diced 1 tbsp coriander, finely chopped  1 green chilli, deseeded and finely chopped  1 tsp lime juice  For the Crispy Onion Bits  1 cup onion, diced  ¼ cup corn flour 2 tbsp almond milk  2 tsp nutritional yeast ½ tsp salt  ½ cake flour  Sunflower oil, for deep frying To Serve 4 Fry’s Traditional Burgers 4 burger buns 160g Cos lettuce 8 lime wedges *METHOD For the Coconut Cream: Combine all of the ingredients in a food processor and blend until smooth. Season to taste.  *For the #Salsa: Stir all of the ingredients together.
For the Crispy Onion Bits
Stir the onions, cornflour, almond milk, nutritional yeast and salt together. Toss this mix through the flour to coat each piece of onion evenly.
Heat the oil for deep frying over medium heat to 180°C.
Fry the onion bits in batches until golden and crisp – about 1-2 minutes and then drain on kitchen towel. *To Serve: Cook the Fry’s Traditional #Burgers as per package instructions.
Cut each bun in half and spread some of the coconut sauce onto the base of each bun. Add lettuce leaves and top it off with the burger patty and salsa. Scatter crispy onion bits on top and serve with lime wedges on the side. *
TIP: For extra crispness, toast the cut-sides of each bun until lightly charred. . CHECK OUT THE STORY ON OUR WEBSITE – SEE LINK IN BIO . 🛑 Hey! Are you interested in #advertising on our Instagram @spiceofi? DM us for more information. . #SouthAfricanIndian #SAIndian #SouthAfrica To be featured on #IndianSpice tag us #spiceofi #crownthebrown #urbanasian 😎 #dinner #dinnerrecipes #vegandinner #meatfree #vegan #immunityboost #vegansofig

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Fry’s Traditional Burger was the first meat-free burger that Wally and Debbie Fry developed. These plant-based patties are chunky and delicious, with an authentic texture and chargrilled pattern.

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About Naufal Khan

Naufal Khan was the Publisher at ADISHAKTI MEDIA and the editor-in-chief of the South African Indian news service Indian Spice. Khan was former Sunday Times journalist and also an occult fiction and non-fiction writer with several published titles.