- 1 medium cauliflower, chopped
- 250g chickpeas, drained
- 340g oat flakes
- 1 tbsp tomato paste
- 1 tbsp mustard
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp salt
- Cracked pepper, to taste
- 3 eggs, beaten
- 1 cup flour
- 2 cups cornflakes, roughly chopped
For the Filling:
- 1 tomato, sliced
- Gherkins, sliced
- Lettuce leaves
- Mayonnaise
- Tabasco or your favourite hot sauce
- Cook the Cauliflower: Boil the cauliflower until tender. Drain and let it cool.
- Mash the Base: In a large bowl, mash the cooked cauliflower and chickpeas until it forms a rough paste.
- Season the Mix: Add oat flakes, tomato paste, mustard, cumin, smoked paprika, salt, and pepper. Mix thoroughly.
- Set Up Your Coating: Arrange three plates—one with flour, one with beaten eggs, and one with chopped cornflakes.
- Coat the Patties: Form patties from the cauliflower mixture. Dip each patty in flour, then egg, and finally in the cornflakes to coat.
- Cook the Patties: Pan-fry the patties until golden and crispy. Then transfer to a preheated oven at 180°C and bake for an additional 10 minutes.
- Assemble the Burgers: Serve the crispy patties on buns with tomato slices, gherkins, lettuce, a dollop of mayonnaise, and a splash of hot sauce.
