- 2 carrots
- 1 (14 ounce) chickpeas, drained and rinsed
- 1 tablespoon plus 1/2 teaspoon garam masala, barbecue spice or chilli powder
- Kosher salt
- 4 tablespoons additional -virgin olive oil
- 2/3 cup mango chutney, barbecue sauce or salsa verde
- 1 tablespoon of raw apple cider vinegar
- 4 cups of thinly sliced red cabbage
- Place 1/2 cup of oatmeal in a small bowl Cover with 1/2 cup of boiling water. Let it stand for 5 minutes until the water is completely absorbed.
- Chop the shallot and 1 carrot roughly. Insert a food processor along with the chickpeas. Add 1 tablespoon of garam masala if you use the chutney, 1 tablespoon of barbecue spice if you use the barbecue sauce, or 1 tablespoon of chilli powder if you use the salsa verde. the soaked oats; the remaining 1/2 cup of uncooked oats; and 1 teaspoon of salt. Pulse, occasionally scrape off the shell until the mixture forms large lumps and vegetables go into small pieces. Make twelve patties 2 1/2 inches in diameter. Let rest for 5 minutes.
- Whisk the chutney, the barbecue sauce or the salsa with the vinegar in a large bowl and add the cabbage. Rub the remaining carrot and add to the pulp. Add the remaining 1/2 teaspoon of garam masala to the chutney, the remaining 1/2 teaspoon of barbecue spice to the barbecue sauce or the remaining 1/2 teaspoon of chilli powder to the salsa verde. Throw until evenly coated. Season with salt.
- Heat the oil in a large nonstick pan over medium heat. Add the patties in a single layer. Turn once until tanned outside and hot inside, 2 to 4 minutes per side. Transfer to dish.
- Add the plate of coleslaw and remaining sauce and serve.