Balila Burger with Red cabbage coleslaw and Kohlrabi fries
Total Sugar (g)
Total Fat (g)
For the patty:
500g chickpeas cooked and drained
1 tsp cumin
2 tbsp chopped coriander
2 tbsp chopped parsley
3 garlic cloves
1/2 cup olive oil
For the Kohlrabi Fries:
5 medium sized kohlrabi peeled and cut into fries
Juice of 1 lemon
For the red cabbage Coleslaw:
2.5 Cups shredded red cabbage
4 tbsp tahini
2 cups water
5 Oat burger buns
In a food processor place all the patty ingredients and proceed until you get a homogenous mixture. Transfer to another bowl, cling film and refrigerate for a couple of hours.
Remove from the fridge and shape into patties. In a large pan place a large spoon of oil and cook the patties 4 minutes per side.
Mix the Kohlrabi (peeled and cut like French fries) with lemon juice. Add black pepper and salt to taste.
Dilute the tahini with water adding it gradually to avoid lumps. Add black pepper and salt to taste.
In a food processor pulse the red cabbage leaves. Transfer them to a bowl and add 3 tbsp of tahini dressing and mix well.
Prepare the oat buns by emptying the upper bun bottom. Spread 2 tbsp of tahini dressing on the bun and top it with a patty and 3 tbsp of red cabbage coleslaw salad.
Serve the burger with Kohlrabi fries on the side.
One serving of this recipe includes one patty, one oat bun (you can always remove the upper bun to reduce the caloric count and carbohydrates count), 1 bowl of red cabbage coleslaw and 1 kohlrabi peeled and cut.