Filter
Reset
Sort ByRelevance
DARDOUBERT
Vegetarian sweet potato burger
Homemade burger of sweet potato, jalapeño pepper and blue cheese on a spelled pita with cucumber, watercress, yogurt and chives.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ˚C.
-
Peel the potatoes and cut into 3 cm pieces.
-
Place the potatoes on a baking tray covered with parchment paper and grill in the middle of the oven for about 25 minutes.
-
In the meantime, remove the stem set and possibly the seed lists of the jalapeño pepper. Cut the flesh as finely as possible.
-
Put the jalapeño pepper together with the cheese in a bowl and stir well with a fork.
-
Divide in one portion per person and press a little flat. Do you like spicy. Add the seed lists.
-
Take the potatoes out of the oven and crush with a puree rammer.
-
Mix in the breadcrumbs and knead a little with your hands when the potatoes have cooled down. Season with pepper and salt.
-
Make 2 flat burgers per person of the vegetable. Press the portions of cheese on one of the burgers and cover with the other the burger. Press the edges closed.
-
Divide the burgers over a baking sheet covered with parchment paper and bake for another 15 minutes in the middle of the oven.
-
Cut the pita bread crosswise in half and heat for 5 min.
-
Meanwhile cut the cucumber into slices and remove the hard stems from the watercress. Make a sauce of the yogurt and chives.
-
Spread some watercress, slices of cucumber, a burger and yogurt over the bottom of the pita bread and put the cap on top.
-
Serve the rest of the watercress and cucumber.
Blogs that might be interesting
-
185 minMain dishrib-bovine, flour, oil, onions, celery, bay leaf, dried sage, White wine, Beef broth, pumpkin, puff pastry, egg,meat pie with pumpkin
-
15 minMain dishgarlic, Red pepper, lemongrass, oil, hot chicken broth, coconut milk, Thai fish sauce, lime juice, Mihoen, fresh coriander,thai bouillon fondue with coconut milk
-
20 minMain dishFougasse de Champaign, bunch onions, smoked mackerel fillet, guacamole dip, rucola lettuce,mackerel avocado bulb
-
25 minMain dishfrozen garden peas, penne, Red onion, traditional olive oil, asparagus broccoli, soy cuisine, capers, tuna pieces in olive oil,penne with creamy tuna sauce and asparagus broccoli
Nutrition
630Calories
Sodium13% DV320mg
Fat37% DV24g
Protein64% DV32g
Carbs22% DV67g
Fiber40% DV10g
Loved it