Directions
- 1Cook the cauliflower until soft, then mash it with the chickpeas to form a paste.
- 2Add all the other ingredients for the patties and knead into a dough. Leave to rest for 15 minutes.
- 3Mix ingredients for breading 2
- 4Form dough into 6 patties (180g each).
- 5Roll patties on both sides one after the other in flour, then breading 2, then in cornflakes.
- 6Fry on both sides until golden brown.
- 7Top the burgers, add TABASCO® Habanero Sauce and enjoy.
Ingredients
- 1 small head of cauliflower
- 250 g chickpeas
- 340 g oat flakes
- 1 tbsp mustard
- 1 tbsp tomato paste
- 1 tbsp salt
- 1 tbsp cumin
- 1 tbsp agave syrup
- 0 flour
- 200 ml vegan cream
- 2 tbsp mustard
- 2 tbsp tomato paste
- 0 chopped cornflakes
- 6 burger buns
- 0 TABASCO® Habanero Sauce
- 0 Iceberg lettuce
- 0 vegan mayo
- 0 gherkins
Equipment
potbowlpotato mashermeasuring cupfrying panwooden spatula
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