Ingredients
- cucumber ½, thinly sliced
- white wine vinegar 1 tbsp
- sugar 1
- cauliflower 1 medium
- ground cumin 2 tsp
- smoked paprika 1 tsp
- plain flour 2 tbsp, well seasoned
- dried white breadcrumbs 100g
- eggs 2, beaten
- groundnut oil for frying
- ciabatta rolls 4, toasted and split in ½
- hummus 4 tbsp
- rocket a small handful
- red pepper 4 slices
- hot sauce to serve (optional)
Method
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Step 1
Toss the cucumber with the vinegar and sugar, and leave while you prep the burgers.
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Step 2
Put the cauliflower stalk-end down on a chopping board. Trim the ends off 2 sides of the cauliflower then cut the remainder into 2cm slices through the root to make 4 ‘steaks’ (you can freeze the leftovers for soup or cauliflower cheese). Trim them down slightly if they’re much bigger than the size of the buns.
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Step 3
Divide the spices equally between the flour and breadcrumbs in 2 shallow bowls. Dust each cauli steak in the flour. Dip in the beaten egg then coat in the breadcrumbs. Heat 1cm deep of oil in a large frying pan. Cook the steaks on a medium heat for about 5 minutes each side until crisp, golden and tender.
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Step 4
To build the burgers, spread the top and bottom of each bun with hummus. Add a few rocket leaves then a slice of pepper. Top with the cauli steak and some drained pickled cucumber, and some hot sauce, if using. Put on the tops and serve.
Nutritional Information
- Kcals 584
- Fat 16.2g
- Saturates 1.4g
- Carbs 82.1g
- Sugars 10.3g
- Fibre 8.5g
- Protein 23.2g
- Salt 1.5g
