Vegetable Patties in Flatbread

Ingredients

• 1 handful of green beans kernels
• 1 red bell pepper half
• 1 handful of young spinach
• 1 small zucchini
• 150 g mostly waxy potatoes
• 1 egg
• 1 tbsp chickpea flour (or cornmeal)
• Salt
• pepper (ground)
• breadcrumbs (as needed)
• 3 tbsp vegetable oil
• 80 g crème fraîche
• 1 tsp horseradish (jarred)
• a splash of lemon juice
• 1 handful of arugula
• 4 small flatbreads

Instructions

1. 1.

   Blanch the beans in salted water for about 2 minutes, cool and remove skins. Wash, halve, deseed, and finely chop the bell pepper. Wash, trim, dry, and roughly chop the spinach. Wash, trim, and grate the zucchini into a bowl. Peel, wash, and grate the potatoes finely. Squeeze out excess liquid, let sit briefly, drain, and mix the retained starch with the grated potatoes, prepared vegetables, egg, chickpea flour, salt, and pepper thoroughly into the zucchini mixture. Add breadcrumbs as needed and shape 4 large patties from the dough. In a hot non‑stick pan, fry in oil for 4–5 minutes on each side until slowly golden brown.

2. 2.

   Whisk the crème fraîche with horseradish and lemon juice, season with salt and pepper. Wash, trim, and dry the arugula.

3. 3.

   Cut slits into the flatbreads, fill each with a vegetable patty, sauce, and arugula, and serve the burgers.