Crispy Cauliflower Burger
Get ready to clear out your fridge, pantry, and freezer with this deliciously crispy cauliflower burger! Perfect for Love Food Hate Waste’s 'Chill Out, Clear Out Week,' this recipe is all about using up what you have before the holiday season kicks off. The cauliflower and chickpeas make a hearty, satisfying patty, coated in crunchy cornflakes for the perfect crispy bite. These burgers are a great way to use up what you have while keeping things fresh and fun—perfect for waste-free cooking!
Ingredients
For the Patties:
- 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.