Ingredients
Preparation
Step 1 Finely chop the onion, finely dice the eggplant. Fry together in a pan in 1 teaspoon of rapeseed oil until the eggplant is al dente. Add 50 g spinach and let it break down slightly.
Step 2 Put the chickpeas and oat flakes in a bowl with water. Mash with a fork.
Step 3 Pour the mixture from the pan into the bowl and stir into the chickpeas and oat flakes. Also stir in the cornstarch. Season with salt and pepper.
Step 4 Using moistened hands, form 2 burger patties the size of the English Muffins from the mixture. Fry on both sides in 1 teaspoon of rapeseed oil until golden brown.
Step 5 Toast English Muffins. Slice the tomato and avocado.
Step 6 Top each English Muffin with a patty, a few slices of tomato and avocado and some spinach. Optionally add vegan cheese. Place a second English Muffin on top.
1 Onion (80 g)
1/2 Eggplant (150 g)
2 tsp Rapeseed oil (10 g)
70 g Fresh spinach
70 g Cooked chickpeas
30 g Tender oat flakes
2 tbsp Water (30 ml)
2 tsp Cornstarch (10 g)
Pinch of Salt & Pepper
4 (Whole grain) English muffins (190 g)
1 Tomato (80 g)
1/2 Avocado (75 g)
Some Vegan cheese (optional)