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.