Serves 4

Chickpea patties

Ingredients

400g x 2 tins of chickpeas

3 lemons

2 large eggs

1 tsp chili flakes

120g cake flour

1 tsp baking powder

Olive oil blend

2 springs fresh rosemary

Peppadew sauce

400g x 1 jar of peppadews, drained

1 garlic bulb, thinly sliced

1 tsp Cumin seeds, toasted

3 tblsp Olive oil blend

40g macadamia nuts, toasted

1 tblsp apricot jam

1 tsp oryx desert salt

Freshly cracked black pepper to taste

To Assemble:

4 Sesame seed burger buns, cut in half and toasted

4 chickpea patties

8 tlsp peppadew sauce

50g wild rocket

1 red onion, thinly sliced

Method:

To make the chickpea patties, drain the chickpeas and tip into a food processor.

Finely grate in the zest of 1 lemon and squeeze in its juice.

Crack in the eggs and add the chili flakes, cake flour, baking powder.

Add a good amount of salt and freshly cracked black pepper, then pulse until just combined.

Put a large non-stick frying pan on medium heat, once hot add 2 tablespoons of the olive oil blend.

Working in batches, spoon the chickpea mixture into the pan, you want to aim for a size that would fit nicely on the sesame seed bun.

Cook each batch for 10 minutes, turning regally until golden on both sides, remove to a plate lined with kitchen paper.

Strip the rosemary leaves into a pestle and mortar with a good pinch of salt and pound into a paste.

Squeeze in the juice of the remaining lemons then muddle in the same amount of olive oil blend.

When all the chickpea patties are done reduce the heat of the pan to low and pour the rosemary dressing into the pan and warm for about 30 seconds.

Drizzle the aromatic dressing over the chickpea patties.

To serve, top the sesame seed bun with rocket, thinly sliced red onions, the aromatic chickpea patty and generous spoons of the peppadew sauce.

Delicious with a refreshing glass of Leopard's Leap Chenin Blanc.