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Vega burger with potato and carrot salad
Vegaburgers with pepper spread on a champion roll, with seasoned potatoes, fresh salad of cucumber and winter carrot.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Bake the rolls in the middle of the oven in about 8 minutes. Remove from the oven and allow to cool.
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Clean the potatoes, cut them unpeeled into cubes of 1½ cm and cook for 7 minutes. Drain and let drain well.
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Heat the oil in the frying pan with non-stick coating and fry the potato with the cajun spices in 10 min. On medium heat. Change regularly.
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Meanwhile, peel the winter carrot with the peeler and grate the carrot with the coarse grater. Wash the cucumbers and cut into slanted thin slices.
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Grate the green skin of half a lime per 2 persons and squeeze out the half fruit. Mix the lime zest with ½ tbsp lime juice, the rest of the oil, pepper and possibly salt into a dressing.
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Mix with the carrot, cucumber and iceberg lettuce.
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Heat the grill pan without oil or butter and grill the burgers in approx. 4 minutes. Times regularly.
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Cut the buns in half. Spread the lower halves with the ajvar. First divide the rest of the iceberg lettuce and then the burgers about it.
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Serve the potato, salad and remainder of the ajvar.
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Nutrition
810Calories
Sodium0% DV1.360mg
Fat51% DV33g
Protein52% DV26g
Carbs31% DV93g
Fiber72% DV18g
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