Tofu Burger with Soy Sprouts

Ingredients

• 2 Spring Onions
• 150 g Carrots
• 10 g ginger
• 100 g soy sprouts
• 400 g Tofu
• 2 Eggs
• 3 tbsp spelt whole‑grain flour
• 2 tbsp ground almonds
• Salt
• Pepper
• 1 tbsp Rapeseed Oil
• 4 Chinese cabbage leaves
• 1 tomato
• 0.25 Cucumber
• 4 whole‑grain hamburger buns
• 4 Tbsp mayonnaise

Instructions

1. 1.

   Wash, trim and finely chop the spring onions. Peel and grate the carrots and ginger. Rinse the sprouts, drain well and finely chop about one third of them. Crumble the tofu with a fork and mix thoroughly with the spring onions, carrots, ginger, chopped sprouts, eggs, spelt flour and almonds. Season with salt and pepper.

2. 2.

   Shape the mixture into four patties and fry them in turn. Heat oil in a pan, add the patties and cook each side for 4–5 minutes over medium heat until golden brown. Meanwhile blanch the remaining soy sprouts in boiling water for 30 seconds, then drain, shock in cold water and let dry.

3. 3.

   Wash and shake off excess moisture from the cabbage. Slice the tomato into rounds after removing the stem. Thinly slice the cucumber.

4. 4.

   Cut the buns open, spread 1 tbsp mayonnaise on each side, then layer with lettuce, patty, cucumber and tomato slices, and remaining sprouts. Put the top bun back on and serve immediately.