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ERIKAROSE
Bean burger
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Ingredients
Directions
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Make 4 vegetarian burgers from the kidney beans, finely ground with corn syrup, spring / spring onions, egg yolk, 1 tablespoon taco sauce, cumin powder, ½ bunch of coriander, salt and pepper. Let rest for 1 hour in the refrigerator.
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Cover the brown (seed) rolls with iceberg lettuce, each with a tablespoon of taco sauce and some tortilla chips.
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Serve with grated cheese and some coriander leaves.
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15 minMain dishturkey fillet, butter, shallots, Zaanse mustard, medium dry sherry, flat leaf parsley,turkey caloppini in mustard-sherry sauce -
20 minMain dishbaby, spring / forest onion, curl parsley, sweet pickle, smoked chicken fillet, Dressing, lettuce,kebab salad with smoked chicken -
25 minMain dishoven fries, Italian bread roll, winter carrot, garlic, full yogurt, Pesto, olive oil, fish stick, cucumber, dried Italian herbs, mayonnaise,fish burger with root spread and herb fries -
45 minMain dishzucchini, olive oil, onion, garlic, Red pepper, green pepper, dried Italian herbs, minced beef, Meat bouillon, peeled tomato, tomato cubes, chili powder, paprika, couscous, flat leaf parsley,stuffed zucchini with minced meat and paprika
Nutrition
420Calories
Sodium0% DV0g
Fat26% DV17g
Protein36% DV18g
Carbs15% DV45g
Fiber0% DV0g
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