Black Cabbage and Chickpea Burger

Method

1. Clean the black cabbage by removing the leaves from the stem and cut into coarse pieces.
2. Blanch the cabbage in boiling salted water for about 10 minutes.
3. Drain the cabbage and sauté in a pan with oil and a garlic clove (remove the garlic). Season with salt and pepper.
4. Blend the chickpeas into a coarse puree (like hummus). Add lemon juice, the sautéed cabbage, a drizzle of oil, and salt.
5. Transfer the mixture to a bowl. Add one egg and breadcrumbs little by little, mixing with a fork until you get a firm consistency (add more breadcrumbs if too soft).
6. Form the burgers: take some mixture, make a ball, then flatten. Use a glass or ring mold for precision.
7. Place the burgers on a baking sheet lined with parchment paper. Coat with breadcrumbs on both sides. Drizzle with oil.
8. Cook on both sides (pan-fry) or bake at 180°C for about 20 minutes.
9. Serve with roasted potatoes and yogurt sauce (optional).