• 1 can of chickpeas
  • 1 fresh chilli, finely chopped
  • 1 avocardo
  • 5 asparagus spears
  • 1/2 onion, chopped into small cubes
  • 1 beetroot
  • 1 garlic clove, finely chopped
  • Salt and pepper


  • STEP 1
    Fry off the onions and garlic in a frying pan until the onions are transparent and the garlic is almost cooked. Take off the heat and put into a large bowl.
  • STEP 2
    Drain the chickpeas and add to the onions and garlic, then add the chilli. Using a potato masher, mash the mix together (leaving some whole chickpeas) Mould the mixture into a circle, if it does not tick together, add egg yolk.
  • STEP 3
    Place the patty in a pan with oil and fry on each side for 2 minutes at a medium heat. Once crispy, take off the heat and place to one side.
  • STEP 4
    On a plate, lay down 3 asparagus spears, and then 2 crossing in the opposite direction on top. Chop the avocado into slices and lay around the edge of the plate.
  • STEP 5
    Take the patty and place on the asparagus tower. Grate the beetroot on top and to finish, drip balsamic salad dressing on the edges of the plate.

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