Vegetable burgers

Name: vegetable burgers
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 300 g sticking potato; 2 cm fresh ginger; 1 onion; 1 Red pepper; 200 g baking flour; 8 el (peanut) oil; 35 g vadouvan spice mix spice melange; 150 g frozen garden peas; 100 g Japanese breadcrumbs; 3 medium sized egg; 4 brown bread roll; 35 g lamb's lettuce; 150 g tzatziki salad

Citizens of potato, ginger, onion, paprika, cauliflower, garden peas, lamb's lettuce and tzatziki salad.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes, cut into equal pieces and boil in water with salt if necessary in 20 min. Drain and stamp with a puree tamper coarse.
Meanwhile, peel the ginger and cut finely. Chop the onion. Halve the bell pepper, remove the seeds and cut the flesh into small cubes.
Cut the cauliflower florets into pieces of about ½ cm.
Heat the oil in a frying pan and fry the onion and ginger for 3 min. On medium heat.
Add the peppers, cauliflower and vadouvan and cook for 10 minutes on medium heat. Add the garden peas for the last 2 minutes.
Mix the vegetable mixture with the mashed potatoes. Season with salt and pepper. Allow to cool slightly and form a burger per person of the mixture.
Let the burgers stiffen in the refrigerator for 30 minutes covered with cling film.
Do the in a deep plate. Break the eggs over another deep plate and beat with a fork.
First take the burgers through the egg and then through the panko. Repeat so that the citizens are doubly breaded.
Heat the rest of the oil in a frying pan and fry the burgers in 10 min on medium heat around golden brown. Turn halfway.
Meanwhile, halve the rolls. Put some lettuce, a burger on each bun and spread the tzatziki over it. Cover with the top and serve immediately.