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The best vegan burger ever!

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CORN AND CHICKPEA BURGERS

Ingredients

For the patties:

400g chickpeas

150g canned sweetcorn

Handful of coriander

 ½ tsp ground coriander

½ tsp ground cumin

Zest and juice from ½ lime

3 tbsp aqua faba (chickpea water from the can)

4 tbsp whole wheat flour, extra for dusting

Oil, for frying

6 burger rolls, toasted

Avocado, thinly sliced

150ml vegan mayo mixed with 1½ tsp Sriracha and juice from ½ lime

6 tbsp cashew cream cheese

2 medium tomatoes, thinly sliced

Handful of rocket

Fresh coriander

Method

- To make the patties, place all the ingredients in a blender and pulse until the mixture is combined, but still chunky.

- Cover your hands with flour and shape the mixture into 6 or more round patties. Place in the fridge for half an hour.

- Heat the oil in a pan and fry the patties until they are brown and crusty on both sides.

- Toast the buns, smear some vegan mayo on the bottom one, then cover with avocado and a burger patty.

- Top off your burger with tomato, cream cheese, rocket and fresh coriander.

Anett  Velsberg  is a recipe developer, food photographer and stylist residing in Cape Town. She loves to create healthy, wholesome food that looks amazing as well. After all, you eat with your eyes, right? Find more of her recipes on her blog and follow her on  Instagram for daily food inspiration.

Want more from Anett? She’s made a rainbow bowl so pretty, you’ll be happy to eat your veggies!

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