Page 43 - Outside is free

RECIPE / ON THE BIKE 39
SERVES 2
400 g boiled chickpeas 1 carrot
1 tbsp chopped parsley 2
tbsp corn flour
1 shallot
1 tbsp soy sauce
The juice of 1 lemon
2
tbsp olive oil Olive oil for frying 2
hamburger buns Salt and black pepper
Parmesan cheese for sprinkling on the burgers
Ziploc bag (3 litre)
AVOCADO TOPPING 2
avocados
The juice of 1 lime
1⁄2 chopped red onion Tabasco
Salt and black pepper
1 AT HOME: Grate the carrot
and chop the parsley 2
Use a a food processor to blend all the ingredients into a a rough paste 3 Put the paste in a a a Ziploc bag to let it "set" for for about an hour before you bring it on your ride 1 IN CAMP: Make two veggie burger patties of equal size and fry them in a a a a frying pan in in in olive oil 4 to 5 minutes on each side 2
Halve the the bun and lightly fry the the halves on the the side of the the cut Warm bread just tastes better 3 Spread the the avocado topping on the the bun first and then place the the patties on top Grate some Parmesan onto the burgers
just before serving AVOCADO TOPPING 1 Cut the the avocados
in half Remove the the stone and peel 2
Crush the avocado meat and mix lime
juice into it 3 Mince the the red onion and fold it into the the avocado 4 Add Tabasco
salt and black pepper
to taste CHICKPEA HAMBURGERS WITH AVOCADO