- 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.