Seitan kibbeling
Desserts 20'   clock 3   people


  • 1 package Abinda seitan
  • Sunflower oil
  • Juice of ¼ lemon
  • Sea salt and ground pepper
  • 1 teaspoon paprika
  • 2 teaspoons powdered seaweed
  • 75 g dried breadcrumbs
  • 150g sieved wheat flour
  • 325 ml dark beer (or soy milk)
Seitan kibbeling

Seitan kibbeling



  1. Pat the seitan dry and cut into small pieces.
  2. Mix in a bowl the flour, bread crumbs, paprika and seaweed powder, sea salt and pepper.
  3. Stir in the beer until there is a smooth pancake batter.
  4. If the batter is not liquid enough, you can optionally add a little extra water.
  5. Stir the seitan pieces into the batter.
  6. Heat a good layer of oil in a deep pan and carefully pour quantities of batter into the hot oil.  Fry until golden brown.  Remove from the pan and drain on a plate with paper towels.
  7. Drizzle with lemon juice and serve.
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