The Ultimate Avocado Veggie Burger
For the Chickpea Burger Patties
- 1 x 400 g can chickpeas, drained
- 1 large ripe avocado, peeled and chopped
- 2 tbsp flat leaf parsley, finely chopped
- 2 tbsp nutritional yeast (optional)
- Salt and pepper
For the avocado Mayo
- ¾ cup cashews
- 2 avocados
- 1 tbsp lemon juice
- 1-2 garlic cloves
- 2 tbsp avocado or olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp water
- Salt and pepper, to taste
For the Burgers
- Avocado Chickpea patties
- Greens of choice
- Grated carrot
- Red onion, sliced
- Microgreens or sunflower shoots to garnish
- Buns of choice
- Start by making the avocado mayo: Soak the cashews in water for 2 hours.
- Drain the cashews and add to a blender with the avocados and all other ingredients. Pulse until smooth and store in the refrigerator.
- For the patties: preheat oven to 180°C and prepare a baking sheet with parchment paper.
- Place the drained chickpeas and avocado in a bowl. Mash with a hand masher until the chickpeas form a rough texture.
- Add the herbs, salt, and nutritional yeast, mix well to combine.
- Form two patties with wet hands and transfer to the baking sheet.
- Bake in preheated oven for about 25 minutes and flip halfway through.
- To assemble: place the lettuce or greens of your choice on the burger buns, top with a veggie patty, grated carrot, sliced red onion, and drizzle with the avocado mayonnaise.
- Serve garnished with micro greens or sunflower shoots.
Recipes we’re loving:
Chef Mokgadi Itsweng’s Dikgobe Bowl with Grilled Mushroom Skewers with Chimichurri Sauce
Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.
Superfood Protein Smoothie Bowl
This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.
Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin
Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.
Avocado & Hummus Frozen Lollies
Plant-based iced treats have been predicted as the hottest (or coldest) food trend for 2023!
Discovering 4 Cape indigenous ingredients
Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary.
Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.
Cape Spice Soga Grapefruit & Rasberry Fiz
Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.
Food that fuels your purpose
In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn – Vata season.
Thai Satay Sweet Potato Salad
Try this tasty Thai Satay Sweet Potato Salad for an exotic yet easy summer lunch. Sweet potatoes are wonderfully delicious and nutrient rich.
Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!