Ingredients

Method

• 1 x 400 g can butter beans, drained and mashed
• 50 g cooked quinoa
• 1 bulb fennel, finely chopped
• 1 T fennel sprigs, finely chopped
• 1 clove garlic, crushed
• 2 t dessicated coconut, toasted
• 50 g flour, plus extra for dusting
• 1 free-range egg, beaten
• Sea salt and freshly ground black pepper
• Vegetable oil, for frying
• 4 small naan breads, for serving
• Deep-fried julienne sweet potato, to garnish
For the coleslaw:
• 1 cup red cabbage, shredded
• 1 cup green cabbage, shredded
• 2 spring onions, thinly sliced
• 1 red chilli, finely chopped
• 1 T coriander, finely chopped
• 1 cup good-quality mayonnaise
• 1 lemon, juiced
• 1 Granny Smith apple, thinly sliced
For the fried brinjal:
• 1 large brinjal, sliced into 1 cm discs
• Sea salt, for sprinkling
• 1 free-range egg, beaten
• 100 g chickpea flour
• Olive oil, for frying
For the mint-and-coriander coconut cream, blend:
• 1 cup coconut cream
• 1 cucumber, grated
• 1 x 4 cm piece ginger, finely grated
• 3 T mint, chopped
• 2 T coriander, chopped
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 180°C. Combine the butter beans, quinoa, fennel, garlic, coconut, flour, egg and seasoning in a mixing bowl. Divide into 4 equal portions, shape into large patties and chill for 30 minutes.

Heat a little oil in a large frying pan over a high heat. Lightly dust the butter bean patties with flour and fry until crisp and golden on both sides. Transfer to a baking tray and finish in the oven for 10 to 15 minutes until cooked through.

To make the coleslaw, combine the cabbage, spring onion, chilli and coriander in a large mixing bowl. Add the mayonnaise and stir through. Drizzle the lemon juice over the sliced apple, add to the coleslaw mixture and stir through.

To make the fried brinjal, generously sprinkle each disc with salt, place on a wire rack and allow to stand for 10 minutes. Rinse thoroughly in cold water and pat dry. Dip the discs into the beaten egg, then coat in chickpea flour. Heat a little oil in a large frying pan over a high heat. Fry the brinjals on both sides until golden. Transfer to a baking tray lined with kitchen paper and bake for 15 minutes until tender and browned.

To assemble the burgers, layer coleslaw, a butter bean patty, mint-and-coriander coconut cream, fried brinjal and more coleslaw between two pieces of charred naan bread.

Serve with the remaining coconut cream and deep-fried julienne sweet potato.

Discover more vegetarian recipes here.