Bánh Mì Bông Cải

Bánh Mì Bông Cải is a delightful Vietnamese vegetarian burger featuring a crispy cauliflower patty, fresh herbs, and a zesty sauce, all nestled in a soft baguette. This dish is a perfect fusion of textures and flavors, making it a satisfying meal for anyone seeking a meatless option.

Ingredients

• Cauliflower - 200 grams, grated
• Chickpea flour - 50 grams
• Rice flour - 30 grams
• Garlic - 2 cloves, minced
• Green onions - 2 stalks, finely chopped
• Fresh cilantro - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Vegetable oil - 2 tablespoons (for frying)
• Baguette - 2 small
• Cucumber - 1, thinly sliced
• Pickled carrots - 50 grams
• Vegan mayo - 2 tablespoons
• Sriracha - 1 tablespoon

Steps

1. In a large bowl, combine the grated cauliflower, chickpea flour, rice flour, minced garlic, chopped green onions, cilantro, salt, black pepper, and chili powder. Mix well until all ingredients are combined.
2. Form the mixture into two patties, pressing them firmly to hold their shape.
3. Heat vegetable oil in a non-stick skillet over medium heat. Once hot, add the patties and cook for about 4-5 minutes on each side until golden brown and crispy.
4. While the patties are cooking, prepare the baguettes by slicing them open and spreading vegan mayo on both sides.
5. Once the patties are done, place each patty inside a baguette. Top with sliced cucumber, pickled carrots, and a drizzle of sriracha.
6. Serve immediately, garnished with extra cilantro if desired.

Nutrition

• Calories: 360
• Protein: 10 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in fiber from cauliflower and chickpeas, promoting digestive health.
• Low in cholesterol, making it heart-healthy.
• Packed with vitamins and minerals from fresh vegetables and herbs.

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