Spiced Chicken Patties, Dukkah Roasted Cauliflower and Eggplant Dip

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using).
2. Toss cauliflower, chickpeas and dukkah with a drizzle of olive oil on prepared tray. Season with salt and pepper and cook for 1520 minutes, until golden brown. Turn once during cooking.
3. While cauliflower cooks, dice tomato 1cm. Using a vegetable peeler, peel cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds). Set both aside.
4. Finely dice onion and add to a medium bowl, along with all remaining spiced chicken patty. Mix well to combine. Using a tablespoon measure and clean hands, shape chicken patty mixture into balls, then press down to form 1cm-thick patties.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook patties for 2-3 minutes, turning regularly, until golden and cooked through. Transfer patties to a plate lined with a paper towel to drain.
6. While patties cook, combine avocado, yoghurt, lemon juice and water in a small bowl and mash until smooth. Season to taste with salt and pepper and set aside. Remove cooked cauliflower from oven and toss through tomato, cucumber, mint and 2-3 tablespoons of avocado mixture. Season to taste.
7. place a dollop of eggplant dip onto each plate. Divide dukkah roasted cauliflower and spiced chicken patties between plates. Serve any excess avocado mixture on the side.