Vegetarian burger

Drum
Makes 8 serving Preparation: 50 mins, Cooking: 50 mins By DRUM
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Ingredients (23)

salt
2 brinjals — cut into 2cm slices
1 eggs — whisked
100 g almond flakes — roughly chooped
oil — for frying
400 g cauliflower — finely chopped
1 small sweet potato — cooked and mashed
10 ml cumin — ground
salt and freshly ground black pepper
cornflour
400 g chickpeas — tinned and drained
2 garlic — cloves, crushed
15 g fresh coriander — or parsley, chopped
60 ml tahini paste
50 ml fresh chillies — 573
lemon — zested and juiced
salt and freshly ground black pepper
1 avocado — peeled and cubed
2 spring onion — chopped
cherry tomatoes — chopped
fresh coriander — handful, chopped
spinach — baby
butternut chips
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Method:

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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