Ingredients
- For the burger
- 350 g chickpeas
- 50 g Bresc Shallot chopped
- 20 g Bresc Garlic chopped
- 10 g Bresc Coriander puree
- ½ lemon, grated peel and juice
- 3 g cumin
- 3 g Bresc Red chilli puree
- 1 dl vegetable stock
- 2 eggs
- 40 g water
- 100 g flour
- 200 g cornflakes (crushed)
- 4 pittas
- iceberg lettuce
- For the tomato relish (1.5 k)
- 1 k tomato
- 10 g Bresc Garlic chopped
- 0.5 g Bresc Shallot chopped
- 1.5 dl white wine vinegar
- 1 lemon, grated peel and juice
- 250 g sugar
- salt and pepper
- oil
- potato starch
- Other ingredients
- ½ red onion
- mint
- coriander
- Turkish-style yoghurt
- 50 g Bresc Harissa
- 50 g Bresc Peperoncini marinati