During the lockdown I have had many requests for more plant-based recipes and ideas to be shared.
At Londolozi we have a 365-day plant-based menu for all our guests, whether you lead this lifestyle or not. We believe it’s all about choice!
The Plant-Based Burger is an all time favourite and deliciously enjoyed with masala brinjal fries.
The chickpea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean and Egyptian pea. Chickpea seeds are high in protein and a key ingredient in hummus.
What’s great about the chickpea is the brine they sit in. This is called Aquafaba and is used as a replacement for eggs and egg white.
Its composition of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during cooking gives it a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties – it makes some of the best plant-based meringues and aioli I’ve tasted!
The Londolozi Plant-Based Burger
- 1 x 400 g tin of chickpeas (you can use dried chickpeas; remember to soak overnight for the best outcome)
- 1 x 400 g tin of brown lentils (you can use dried lentils remember to soak overnight for the best outcome)
- 5 Zucchini, grated
- 1/2 bunch fresh coriander
- 1/2 bunch fresh mint
- 1/2 bunch fresh parsley
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3 tablespoons chickpea flour , plus extra for dusting (you can also use plain flour)
- 1 lime – juiced and zested
For the hot marinated coleslaw
- 1 baby white cabbage
- 1 baby red cabbage
- 1 cup olive oil
- 1 cup white wine vinegar
- 1 tablespoon maple syrup
- 4 soft rolls
- 2 large ripe tomatoes
- 1 bunch fresh rocket aka arugula
For the Masala Brinjal Fries
- 1 large brinjal, cut into wedges
- 2 Teaspoons Masala Spice
- Tempura Flour – follow the instructions on the packet you find for usage
- Drain the chickpeas (keeping the aquafaba for your aioli) and brown lentils and place in a food processor. Add the grated zucchini
- Pick the coriander, parsley & mint leaves, then add to the processor. If you don’t have a food processor, place in a bowl and mash with a potato masher or fork.
- Add the spices, flour and a pinch of sea salt, grate in the lime zest and add the juice, then pulse until combined, but not smooth – you want to retain a bit of texture. You can also use your hands to mush it all up!
- On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.
- Heat a little coconut oil with olive oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
- For the hot marinated coleslaw – place the oil, vinegar & maple syrup in a pan, add the cardamom and allow to simmer for 10 minutes. Pour the hot liquid over the shredded cabbages and allow to sit in the fridge for an hour to steep.
- For the brinjal fries – sprinkle the wedges with the masala spice. Mix the tempura batter according to the directions on the packet. Dip each piece of brinjal in the batter and deep fry until golden
- To assemble the burger – cut the roll in half, place some rocket on the bottom, then the coleslaw. Place your hot chickpea burger on top and a dollop of the plant based aioli. Place the top of the bun on top and enjoy!
Plant Based Aioli
- 3 tbsp aquafaba liquid, drained from a can of chickpeas
- 1 TBSP apple cider vinegar
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon Salt
- 1 cup vegetable oil (olive oil is not great for this as i find it gives it a strange taste)
- 1 teaspoon Lemon Juice and zest
- 2 cloves garlic grated
- Add the aquafaba, vinegar, mustard and salt to a bowl and blitz for a second with an immersion blender so everything is combined.
- Keep the immersion blender running constantly and VERY slowly drizzle in the oil, making sure it is fully combined as you go. If you add it too fast, the whole thing will turn liquidy and isn’t redeemable. If you find you’re getting a bit of oil on the top, stop adding the oil and just blend for a little while before continuing.
- The mayonnaise will suddenly turn thick. Once all the oil is combined and thoroughly mixed. Add in the lemon juice and garlic and mix thoroughly.