Chickpea and chilli patties on an asparagus tower, topped with grated beetroot and a side of avocado.
1 can of chickpeas
1 fresh chilli, finely chopped
5 asparagus spears
1/2 onion, chopped into small cubes
1 garlic clove, finely chopped
Salt and pepper
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.
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.
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.
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.
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.