Vegetable Burger

Ingredients

• 600 g vegetables (e.g., carrots, zucchini, kohlrabi, cauliflower)
• Salt
• 3 eggs
• 2 tbsp oatmeal (fine texture)
• 2 tbsp chopped macadamia nuts
• 4 tbsp flour
• pepper (ground)
• 1 tsp curry powder
• 1 tsp paprika powder
• 4 Tbsp breadcrumbs
• 2 tbsp Vegetable oil
• 2 Spring Onions
• 300 g Greek yogurt
• 2 tbsp chopped parsley
• 1 tbsp Lemon Juice
• 8 mini cherry tomatoes
• 8 salad leaves (e.g., Lollo Bianco)
• 8 rye rolls

Instructions

1. 1.

   Wash, trim or peel the vegetables and cut into pieces. Cook in salted water for about 10 minutes until tender. Drain and let steam off. Mash with a potato masher in a bowl. Mix in 2 eggs, oatmeal, nuts and flour, knead into a smooth dough. Season with salt, pepper, curry and paprika, then shape into 8 patties.

2. 2.

   Whisk the remaining egg. Dip each patty first in the egg, then in breadcrumbs. Press the coating firmly on. Fry the patties in a hot pan with oil for about 8 minutes on all sides until golden brown.

3. 3.

   Wash and trim the spring onions, slice into thin rings. Mix them into yogurt with parsley, salt, pepper and lemon juice.

4. 4.

   Halve the tomatoes. Wash and dry the salad leaves. Slice the rolls and layer each with salad leaf, patty, a dollop of yogurt and tomato halves. Serve the remaining yogurt in a small bowl alongside the burgers.