This recipe packs a potent punch of proteins, vitamins and minerals.
- 2 390g cans chickpeas, drained, rinsed
- 1½ tbsp (30ml) extra virgin olive oil
- 1 lemon, zest and juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2-3 tbsp Peri peri sauce
- 2 spring onions, chopped
- 2 tsp hulled tahini
- 2 tbsp chopped peppadew peppers (see Note)
- ⅔ cup cornflakes
- 3 tsp fresh coriander
- 2 tbsp sesame seeds
- 1 free-range egg
- 6 wholegrain bread rolls
- 4-6 tbsp garlic mayonnaise
- 6 free-range eggs
- cooking oil spray
- 3 cups salad mix
- 3 tomatoes, sliced
- 1 mango, peeled, diced
- 1 small cucumber, grated
- 1 red onion, finely chopped
- 2 cups cherry tomatoes, halved
- 3 zucchini, spiralised
- 2 tbsp garlic mayonnaise
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1 hour
Place all burger ingredients in food processor and process until they form a chunky texture. Season with salt and pepper.
Divide mixture in 6 even-sized balls. Wet hands and form in patties. They make quite a wet patty, so cover and chill for at least 1 hour (or overnight).
Place all salad ingredients in a bowl and mix together.
When ready to eat, spray a hot frypan with oil and cook patties for 2-3 minutes, turning once until golden. Set aside. Spray pan with oil and fry eggs gently.
Spread mayonnaise on each bread roll half. Layer the salad mix, tomato, patty and egg on the bun bottoms, then top with the remaining bun halves. Serve with salad.
• Pepperdew peppers are small, sweet preserved capsicums, available at delis and some supermarkets. Substitute piquillo or roasted peppers.