Veggie Burger

Ingredients

• 2 Zucchini
• Salt
• 3 Sweet potatoes
• 2 tbsp olive oil
• Pepper
• 1 tsp dried herbs of Provence
• 1 onion
• 2 Eggs
• 70 g grated hard cheese
• 3 tbsp freshly chopped herbs (e.g., parsley, dill, mint)
• 75 g whole wheat flour
• 4 large brown portobello mushroom caps
• 2 tsp soy sauce
• 4 tbsp rapeseed oil
• 4 whole wheat buns
• a handful alfalfa sprouts

Instructions

1. 1.

   Wash zucchini, trim ends and grate coarsely. Salt and let sit for about 15 minutes.

2. 2.

   Line a baking sheet with parchment paper. Wash sweet potatoes and cut into wedges. Toss with olive oil, dried herbs, salt and pepper and bake at 200 °C (fan 180 °C; gas: level 3) for about 30 minutes, turning once or twice.

3. 3.

   Meanwhile squeeze excess water from zucchini. Peel and finely dice onion. Mix both with eggs, cheese, herbs and flour. Season with salt and pepper and knead well. Let rest in the refrigerator for 10 minutes.

4. 4.

   Clean mushrooms and place stem side up on a rack. Drizzle with soy sauce and 1 tbsp rapeseed oil, season with salt and pepper and bake at the highest setting with the fries for 10–15 minutes.

5. 5.

   Shape 4 patties from the zucchini mixture using damp hands. If the dough is still too soft, fold in a little more flour. Then fry each side in the remaining rapeseed oil for 3–4 minutes until golden brown.

6. 6.

   Halve buns lengthwise and toast in the oven for 5 minutes until crisp. Rinse sprouts hot and drain.

7. 7.

   Finally assemble the buns with one zucchini patty, one mushroom and some sprouts on top. Place the lid back on and serve with sweet potato fries.