Tofu Burger

Ingredients

• 100 g Buckwheat groats (or pearl barley)
• 100 g canned corn
• 100 g smoked tofu
• 1 clove garlic
• 2 tbsp freshly chopped parsley
• Salt
• ground pepper
• 1 egg yolk
• 2 tbsp breadcrumbs (as needed)
• 3 tbsp vegetable oil
• 4 ciabatta rolls
• 1 tomato
• 150 g cucumber salad
• 1 Red Onion
• 4 lettuce leaves
• parsley
• chili flakes
• 4 Tbsp mayonnaise
• 4 tbsp ketchup

Instructions

1. 1.

   Soak the buckwheat groats for about 1 hour. Then simmer them in 400 ml water for about 1 hour. Drain the corn through a sieve and roughly chop it. Dice the tofu into small cubes and finely chop it. Peel the garlic and finely chop it.

2. 2.

   Drain the soaked groats, let them dry well, and mix with the tofu, garlic, parsley, corn, salt, and pepper. Lightly puree the mixture with the egg yolk to a slightly chunky consistency and knead in some breadcrumbs if needed. Shape the mixture into 4 equal patties and fry them in a hot pan with hot oil for 3-4 minutes on each side until golden brown.

3. 3.

   Horizontally halve the rolls and toast them on the cut sides as desired.

4. 4.

   Wash the tomato, trim off the stem end, and slice it. Wash, peel, and slice the cucumber. Peel the onion and cut it into rings. Rinse the lettuce leaves, pat them dry.

5. 5.

   Layer each bottom roll half with a tofu patty, parsley, chili flakes, mayonnaise, ketchup, and the prepared vegetables. Top with the other roll halves and serve.