30 mins 30 mins
2 people 2 people
Medium Medium
Even die-hard meat-eaters will find this flavourful combination irresistible.
Vegan burger
  • 200 milliliters dry chickpeas, soaked overnight
  • 2 cloves garlic
  • 1 onion
  • 2 raw beets
  • 1 handful fresh basil
  • 1 tablespoon tahini paste
  • 2 tablespoons olive oil
  • Juice and zest of one lemon
  • 1 teaspoon smoked paprika
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon dried thyme
  • Salt
Creamy Cashew-mustard dressing
  • 200 milliliters cashew (soaked for at least one hour or preferably overnight)
  • 1 tablespoon white wine vinegar
  • 2 tablespoons water
  • Season with salt
  • 3 tablespoons olive oil
  • 1 teaspoon French mustard
To serve
  • Sourdough bread roll with seeds
  • Lettuce leaves
  • Pickles


  1. Chop the chicken breast, carrot, bamboo shoots and shallot into fine strips. Soak the rice noodles and leave them to drain. Trim the seeds and the roots off of the bean sprouts.
  2. Heat the sesame oil in a pan and fry the chicken strips fiercely. Add the carrot, bamboo shoots, bean sprouts, rice noodles, Dajong and shallot and fry for another minute while stirring.
  3. Blend the cornflour with the soy sauce, fish sauce and Sambal Oelek, tip into the pan, bring to the boil and stir well. Put the pan aside and let it cool. Meanwhile, soak the rice paper sheets in a big bowl of water, then drain.
  4. Spread the rice sheets on a big work surface. Put 2 spoons of the stuffing onto each rice paper sheet. Fold in the edges of the sheets and roll them up using the beaten egg to seal the edges. Grease the perforated steam oven dish (supplied with oven) with oil and place the spring rolls on it.
  5. Steam on shelf level 2, on Steam setting 3 at 99°C for 20 minutes.

Creamy Cashew-mustard dressing

  1. Drain and rinse the cashews. Add them to the mixer with fresh water, vinegar and salt. Blend the mixture until it becomes smooth but with fine grain.
  2. Add the oil while running the mixer until the dressing reaches a mayonnaise-like consistency.
  3. Season with mustard, salt and vinegar.


Cut the bread roll in half lengthwise and sear with a gas burner. Arrange the lettuce leaves on the bottom bun, add pickles and place the patty on top. Spoon the dressing over the patty and place the remaining bun on top. Arrange the chips in a garnish bowl or basket and serve with extra dressing on the side.


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