Ingredients
For the burger
- 875 g chickpeas
- 125 g Bresc Shallot chopped
- 50 g Bresc Garlic chopped
- 25 g Bresc Coriander puree
- 1 lemon, grated peel and juice
- 8 g cumin
- 8 g Bresc Red chilli puree
- 3 dl vegetable stock
- 5 eggs
- 100 g water
- 250 g flour
- 500 g cornflakes (crushed)
- 10 pittas
- iceberg lettuce
For the tomato relish (4 k)
- 3 k tomato
- 25 g Bresc Garlic chopped
- 1.25 kg Bresc Shallot chopped
- 4 dl white wine vinegar
- 3 lemon, grated peel and juice
- 625 g sugar
- salt and pepper
- oil
- potato starch
Other ingredients
- 1 red onion
- mint
- coriander
- Turkish-style yoghurt
- 125 g Bresc Harissa
- 125 g Bresc Peperoncini marinati