Cauliflower Burger

Ingredients

• 150 g cauliflower florets
• 150 g waxy potatoes
• Salt
• 1 egg yolk
• 1 tbsp freshly grated Parmesan
• nutmeg
• 2 tbsp plant oil
• 40 g sun-dried tomatoes (in oil)
• 1 Garlic clove
• 1 tbsp pine nuts
• black pepper
• 120 g mozzarella
• 4 whole-grain buns
• a handful celery leaves (5 g each)
• a handful basil leaves (5 g each)

Instructions

1. 1.

   Rinse the cauliflower and place it in a pot. Peel, wash, and cube the potatoes. Add them to the cauliflower, season with salt, cover with water, and bring to a boil. Simmer for about 15 minutes until tender. Drain and let steam off. Mash with a potato masher. Mix in the egg yolk and Parmesan, season with salt and nutmeg, and combine thoroughly.

2. 2.

   Shape the mixture into four patties and fry them in a non-stick pan over medium heat with hot oil, browning each side for 2–3 minutes. Blend the sun-dried tomatoes with 3 tbsp tomato oil, peeled garlic, and pine nuts into a paste; season with salt and pepper. Slice the mozzarella.

3. 3.

   Wash the celery leaves and basil, shake off excess water, and pluck the leaves. Halve the buns horizontally and toast the cut sides until golden brown. Spread the tomato paste on the buns, place the cauliflower patties and mozzarella on top, then garnish with celery leaves and basil before serving.