Breakfast Egg Burger

INGREDIENTS
1 Onion
2 Potatoes
½ Teaspoon ground coriander
½ Teaspoon ground cumin
1 Lemon
3 Heaped tablespoons plain flour , plus extra for dusting
Oil
1 small round lettuce
2 large ripe tomatoes
tomato ketchup
2 wholemeal burger buns
2 Eggs

RECIPE
Patties :
Preheat the oven to 400 degrees F ( 205c) if baking.

In a food processor, add cauliflower and coriander seeds and process to a coarse mixture.

Add the chickpeas, tomato, cilantro, salt, garlic, ginger, eggs and pulse a few times (5 second pulses) so most of the chickpeas disintegrate. There should be almost no whole chickpeas and half of them should be pureed.

Add the onion, pepper flakes, oil. Mix and mash. Taste and adjust salt and spice.

Add flour or breadcrumbs if the mixture is too wet. Add another flax egg if the mixture is too dry.

Shape into patties by packing a 1/3 cup of the mixture into a 3 inch cookie cutter or by hand. Freeze the patties for 10 minutes before pan frying. Make thinner patties to panfry. (The the patties stick too much to the skillet, dust in flour before panfrying)

Pan fry with a little oil for 3 to 4 minutes each side. Or Brush oil on top and bake at 400 degrees F for 20 minutes, then flip and bake for 5 minutes.

The key to less crumbly patty here is blending up the chickpeas well. With large the pieces, the patty can get crumbly. Overblended chickpeas get a mashed bean texture so you want the texture somewhere in between. Serve with spicy or plain onions, mayo, and other toppings of choice.

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