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Broad beans burger
Vegetarian burger of broad beans and herbs
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Ingredients
- 350 g sticking potato
- 2 toe garlic
- 1,5 el cumin (djinten)
- 8 el traditional olive oil
- 150 g fresh spinach
- 600 g frozen broad beans pack of 450 g
- 1 Red pepper
- Tl ground turmeric (koenjit)
- 1 tl Ketoembar ground coriander
- 1 medium sized egg
- 15 g fresh coriander
- 40 g bread crumbs
- 8 large bake shredded bread roll
- 75 g arugula
Kitchen Stuff
Directions
-
Peel the potatoes and finely chop the garlic.
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Roast the cumin seeds for 3 minutes in a frying pan without oil or butter. Allow to cool and grind briefly in the mortar.
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Heat the oil in a wok. Add the spinach in parts and let it shrink all the time. Allow to cool and push out the moisture. Cut fine.
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Cook the frozen broad beans in 4 minutes until al dente. Drain, rinse cold under running water and double-cap them.
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Cut the potatoes into cubes of 1 cm. Boil for 15 minutes and drain.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the flesh into strips.
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Mash the potatoes with the cumin seeds, oil, broad beans, red pepper, garlic, ground turmeric and ground coriander.
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Beat the egg. Cut the coriander roughly and add it with the spinach, breadcrumbs, egg, pepper and salt.
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Form 8 equal citizens with wet hands. Place in the refrigerator for 30 minutes.
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Preheat the oven to 225 ° C.
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Heat the oil in a frying pan and fry the burgers in 10 min. Golden brown. Turn halfway.
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Meanwhile, bake the shawarma rolls in the oven for 4 minutes. Cut open the buns and fill them with the arugula and the burgers. Bon appétit! .
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Nutrition
785Calories
Sodium39% DV930mg
Fat35% DV23g
Protein54% DV27g
Carbs37% DV110g
Fiber56% DV14g
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