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Vegetarian burger


Vegetarian burger

Ingredients 23
Servings Makes 8
Time 50 MIN

Ingredients

  • salt
  • 2
    brinjals, cut into 2cm slices
  • 1
    egg, whisked
  • 100
    g
    almond flakes, roughly chopped
  • oil for frying
  • 400
    g
    cauliflower, finely chopped
  • 1
    small sweet potato, cooked and mashed
  • 10
    ml
    ground cumin
  • salt and freshly ground pepper
  • cornflour
  • 400
    g
    can chickpeas, drained
  • 2
    garlic cloves, crushed
  • 15
    g
    fresh coriander or parsley, chopped
  • 60
    ml
    tahini paste
  • 50
    ml
    olive oil
  • juice and grated zest of ½ lemon
  • salt and freshly ground pepper
  • 1
    avocado, cubed
  • 2
    spring onions, chopped
  • a few cherry tomatoes, chopped
  • handful of fresh coriander, chopped
  • fresh baby spinach
  • butternut chips
 

Method

40-50 MIN
 

1 BRINJAL “BUNS”

Generously sprinkle salt over both sides of the brinjal slices and set aside for at least 10 minutes.

Rinse and pat dry.

Dip each slice in the egg then coat in the almond flakes.

Fry in shallow oil for 10-15 minutes or until done and golden brown.

2 CAULIFLOWER PATTIES

Mix the cauliflower, sweet potato, cumin, salt and pepper.

Divide into eight equal portions and shape each into a patty.

Roll each in cornflour.

Fry in shallow oil for 10-15 minutes or until golden brown.

3 HUMMUS

Put the chickpeas, garlic, parsley or coriander and tahini paste in a food processor and pulse until smooth.

Add the oil, lemon zest and juice and pulse until smooth.

Season with salt and pepper.

4 SALSA

Mix all the ingredients.

5 TO FINISH

Put a brinjal slice on a plate and add a spoonful of hummus.

Add a few baby spinach leaves, followed by a cauliflower patty.

Spoon salsa over and finish with another brinjal slice.

Secure with a wooden skewer.

6 TO SERVE

Serve with baby spinach salad and butternut chips.

 

 

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2015-03-02 17:00
 
 
 
 
 
 
 
 
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