for 4 person

Patties

1 tbsp	olive oil
1	onion, finely chopped
1	sweet potato (approx. 200 g), coarsely grated
1 tin	chickpeas (approx. 420 g), rinsed, drained
50 g	walnut kernel
4 tbsp	panko breadcrumbs
¼ tsp	ground cumin
¼ tsp	chilli flakes
¾ tsp	salt

Salsa

1	tomato, diced
1	red pepper, diced
½ bunch	coriander, finely chopped
1	shallot, finely chopped
1 tbsp	olive oil
¼ tsp	salt
a little	pepper

Burgers

8	mushroom (each approx. 40 g)
2	aubergine, cut into approx. 1.5 cm slices
2 tbsp	olive oil

To assemble

8 tbsp	guacamole
3 sprig	coriander, leaves torn off

How it's done

Patties

Heat the oil in a frying pan. Add the onion and sweet potato, cook over a medium heat for approx. 10 mins., allow to cool slightly.

Blitz the chickpeas and walnut kernels in a food processor, transfer to a bowl. Mix in the sweet potato and panko breadcrumbs, season. Knead by hand to form a compact mass. Divide the mixture into 8 portions, shape into flat round burgers.

Salsa

Mix the tomato, pepper, coriander and shallot with the oil, season.

Burgers

Brush the mushrooms and aubergine slices with oil.

To grill

Charcoal/gas/electric grill: Cover and grill the mushrooms and aubergines over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side. Place the patties on the grill, cook alongside the vegetables for approx. 5 mins.

To assemble

Coat half of the mushrooms and aubergine slices with guacamole, top with the patties, salsa and coriander leaves. Place the remaining mushrooms and aubergine slices on top, gently press together.

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