Crispy Eggplant Vegan Burger

Juicy vegan burger with crispy eggplant fritter, mashed avocado, fresh greens and chunky capsicum cashew sauce. Served with baked potato wedges.


Prep Time: 20 mins
Cook Time: 20 mins
Yields: 4


  • For the Fritters:
  • 1 small eggplant, cubed
  • 1 cup cooked or canned chickpeas
  • 1 egg (use chia-seed egg substitute if vegan)
  • 1 teaspoon dry basil
  • 1 teaspoon dry oregano
  • salt and pepper, to taste
  • 1/2 cup breadcrumbs, for coating
  • oil of your choice, for frying
  • To Assemble:
  • 2 cups sliced mushrooms
  • 1 tablespoon dairy-free butter
  • salt and pepper, to taste
  • 4 burger buns
  • 2 avocados, mashed
  • 1 cup fresh cilantro
  • 2 cups loosely packed baby spinach
  • 2 tomatoes, thinly sliced
  • 4 teaspoons red capsicum cashew cause
  • baked potato wedges, for serving


  1. Make the fritters. Add all the ingredients into a blender or food processor and pulse until combined and a thick paste is formed. Heat oil in a frying pan over medium heat. Form fritters with your hands, coat each fritter in breadcrumbs and cook on both sides until golden brown.
  2. In a frying pan over medium heat melt butter and add mushrooms and season to taste. Cook for 10 minutes or until golden.
  3. Assemble burgers. Spread 1/2 of one avocado on the burger bun, following with eggplant fritter, then 1 teaspoon capsicum cashew sauce, cilantro, baby spinach, sliced tomatoes and mushrooms, finishing with the bun top. Repeat with the rest of the burgers. Serve with baked potato wedges and enjoy!

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