VEGETARIAN BURGER

MAKES 8 BURGERS Preparation: 50 min Cooking: 40-50 min

BRINJAL “BUNS”

salt 2 brinjals, cut into

2cm slices 1 egg, whisked 100g almond flakes,

roughly chopped oil for frying

CAULIFLOWER PATTIES

400g cauliflower,

finely chopped 1 small sweet potato, cooked and mashed 10ml (2t) ground

cumin salt and freshly

ground pepper cornflour oil for frying

HUMMUS

1 can (400g) chickpeas, drained 2 garlic cloves,

crushed 15g fresh coriander

or parsley, chopped 60ml (¼c) tahini

paste 50ml olive oil juice and grated zest of ½ lemon salt and freshly ground pepper

SALSA

1 avocado, cubed 2 spring onions,

chopped a few cherry tomatoes, chopped handful of fresh

coriander, chopped salt and freshly

ground pepper

TO FINISH

fresh baby spinach

TO SERVE

baby spinach salad and butternut chips (see recipes on page 39) 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. 4 Add the oil, lemon zest and juice and pulse until smooth. Season with salt and pepper. 5 Salsa Mix all the ingredients. 6 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. 7 To serve Serve with baby spinach salad and butternut chips.