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–+ servings
This spring burger combines herby veggie patties, a vegan goat’s cheese alternative, and fresh toppings for a tasty, plant-based meal.
Spring Burger with courgette and pea cakes, a soy yogurt sauce, and goats cheese alternative
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Duration45 minutes
Cook Time20 minutes
Prep Time25 minutes
Servings2

Ingredients

Courgette and pea cakes
  • 120 g courgette
  • 100 g cooked peas
  • ½ clove of garlic
  • 6 mint leaves
  • 40 g chickpea flour
  • 20 g cornflour
  • 1 tsp cumin
  • 1 tbsp olive oil
  • Salt pepper
Sauce
  • 4 tbsp plain soya yoghurt
  • 1 tbsp olive oil - 1 tbsp maple syrup tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 1 tablespoon freshly chopped dill
  • Salt pepper
Burger
  • 2 burger buns
  • 1 ‘Jil’ Jay&Joy goats cheese alternative
  • ½ cucumber
  • Rocket

Instructions

  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Wash and finely grate the courgette. Wring out the grated courgette so that as much water as possible is removed. Coarsely crush the cooked peas with a fork. Peel and chop the garlic. Chop the mint leaves.
  • Mix the grated and wrung-out courgette, crushed peas, garlic and mint in a bowl. Add the chickpea flour, cornflour, cumin, olive oil, salt and pepper. Mix to a paste.
  • Divide the dough into two equal portions and form two patties on the baking sheet lined with baking paper. Place in the oven for 20 minutes, turning the patties halfway through the cooking time.
  • Prepare the sauce. Peel and squeeze the garlic clove. Mix all ingredients in a bowl. Taste and adjust the seasoning.
  • Wash and cut the cucumber into ribbons using a peeler. Slice the Jil. Cut the buns in half. Brush the inside of the buns with the sauce and then arrange a patty, slices of Jil, cucumber ribbons and a handful of rocket in succession. It's ready to go!