Curry burgers with tomato quinoa

Cut the cod into cubes.

Puree them in the food processor with three tablespoons of oatmeal, the curry powder, half a teaspoon of salt and egg yolk to an even, firm mixture.

Form this mixture with moist hands to four large or eight small citizens.

First take the burgers through the protein and then through the remaining oatmeal.

Put them apart.

Heat half of the olive oil in a pan and fry the onion.

Stir in the quinoa and tomato paste and cook for one minute while stirring.

Add the water with salt and smother the quinoa covered in over ten minutes.

In the meantime, heat the rest of the olive oil in a frying pan.

Fry the fish burgers brown and done in about 6 minutes, turning them halfway.

Cut the florets from the broccoli sprout.

Peel the stalk with a peeler and cut into thin slices.

Boil the broccoli florets and broccoli slices in plenty of water with salt in four minutes until al dente.

Drain in a colander for a moment.

Serve the fish burgers with the tomato quinoa and broccoli.