Lentil burgers with cauliflower florets

Preheat the oven to 225 ° C. Let the roasted peppers drain well in a colander. Cut the peppers into long broad strips. Cut small florets from the cauliflower. In a roasting dish, place ⅔ of the pepper bars with the cauliflower florets, 1 tablespoon capers, ½ tablespoon of thyme, salt, freshly ground pepper and half of the olive oil.

Slide the roasting tin into the oven and roast the cauliflower in 25 minutes until lightly browned and cooked, shovel regularly. In the meantime, cook the quinoa according to the instructions on the packaging.

Cut the bread into pieces. Drain the lentils and put them in the food processor. Add the bread, the egg and the rest of the peppers, capers, thyme with a little salt and freshly ground pepper and puree until a smooth and firm mixture. Form the lentil mixture with moist hands into a firm burger per person.

Fry the burgers in a frying pan with olive oil in 6-8 minutes until golden brown and done, then gently stir with a spatula after 3-4 minutes. Serve the lentil burgers with the cauliflower dish and quinoa.