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BACHELORSTEVE
Curry burgers with tomato quinoa
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Ingredients
Directions
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Cut the cod into cubes.
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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.
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Form this mixture with moist hands to four large or eight small citizens.
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First take the burgers through the protein and then through the remaining oatmeal.
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Put them apart.
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Heat half of the olive oil in a pan and fry the onion.
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Stir in the quinoa and tomato paste and cook for one minute while stirring.
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Add the water with salt and smother the quinoa covered in over ten minutes.
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In the meantime, heat the rest of the olive oil in a frying pan.
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Fry the fish burgers brown and done in about 6 minutes, turning them halfway.
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Cut the florets from the broccoli sprout.
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Peel the stalk with a peeler and cut into thin slices.
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Boil the broccoli florets and broccoli slices in plenty of water with salt in four minutes until al dente.
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Drain in a colander for a moment.
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Serve the fish burgers with the tomato quinoa and broccoli.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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