Ingredients

Method

For the brinjal patties:
• 120 g flour
• 1 T Woolworths garam masala
• sea salt and freshly ground black pepper, to taste
• 2 large brinjals, cut into 3 cm rounds
• 2 free-range eggs, beaten
• 60 g oats
• sunflower oil, for frying
• 6 Woolworths Portuguese rolls, halved and toasted
• 12 radishes, thinly sliced, to garnish
For the coconut-coriander pesto:
• 30 g fresh coriander
• ½ x 160 g tub Woolworths coconut chunks, finely chopped
• 3 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
For the satay sauce, mix:
• ½ cup Woolworths no added salt and sugar peanut butter
• 2 T soya sauce
• 1 T honey
• 2 T coconut milk
• 1 chilli, finely chopped

Method

Ingredients

Preheat the oven to 180°C, then mix the flour, masala and seasoning. Coat the brinjal rounds in the spiced flour, dust off any excess, then dip into the egg.

Roll the brinjals in the oats, ensuring they are completely covered.

Heat the oil in a large pan over a medium to high heat and cook the brinjals on both sides until golden brown. Transfer to a baking tray and bake for 10–15 minutes, or until cooked through.

To make the pesto, place all the ingredients in a food processor and pulse until combined but slightly chunky.

Spread a little pesto on the bottom halves of the rolls, then top with a brinjal patty and garnish with radishes. Smear the top halves of the rolls with the satay sauce and place on top of the burgers.

Cook's note: If you've ever watched in horror as your veggie burger slipped through the braai grid, this is the recipe for you. Sliced brinjal makes a wonderfully firm, satisfying patty - particularly when dredged in a crunchy oat crumb.

The trick to making it tasty too? Treat your batter as a way to add flavour by mixing spices into the flour.

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