Chickpea and coriander veggie burger with chips and coleslaw
by Josh Eggleton

Ingredients

Store Cupboard

  • 500g of dried chickpeas
  • 150g of Panko breadcrumbs
  • 100g of plain flour
  • salt
  • salt
  • 40g of egg yolk
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • salt
  • 150g of caster sugar
  • 2 black peppercorns
  • 1 pinch of salt
  • chutney, tomato and chilli (optional)

Fruit & Vegetables

  • 2 onions, diced
  • 2 garlic cloves, minced
  • 2 lemons, zested and juiced
  • 900g of Maris Piper potatoes, cut into 2cm chips
  • 100ml of lemon juice
  • 1 large carrot, grated
  • 1 red onion, finely sliced
  • 1/2 savoy cabbage, finely shredded
  • 1/2 red cabbage, finely shredded
  • 1/2 cucumber
  • 2 large ripe tomatoes, sliced

Spices & Dried Herbs

  • 1 tbsp of ground cumin
  • 1 tbsp of ground coriander
  • 1 tbsp of garam masala
  • freshly ground black pepper
  • 1/4 tsp fennel seeds

Salad & Fresh Herbs

  • 1 bunch of coriander, chopped
  • 25g of flat-leaf parsley, chopped
  • 1/4 tsp coriander seeds
  • 1 baby gem lettuce, leaves separated and washed

Dairy

  • 3 eggs, beaten

Oils & Vinegars

  • oil, for frying
  • 435ml of rapeseed oil
  • 150ml of white wine vinegar

Bakery

  • 4 burger buns
Gold knife

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