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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.
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Ingredients
Directions
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Preheat the oven to 200 ˚C.
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Peel the potatoes and cut into 3 cm pieces.
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Place the potatoes on a baking tray covered with parchment paper and grill in the middle of the oven for about 25 minutes.
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In the meantime, remove the stem set and possibly the seed lists of the jalapeño pepper. Cut the flesh as finely as possible.
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Put the jalapeño pepper together with the cheese in a bowl and stir well with a fork.
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Divide in one portion per person and press a little flat. Do you like spicy. Add the seed lists.
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Take the potatoes out of the oven and crush with a puree rammer.
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Mix in the breadcrumbs and knead a little with your hands when the potatoes have cooled down. Season with pepper and salt.
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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.
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Divide the burgers over a baking sheet covered with parchment paper and bake for another 15 minutes in the middle of the oven.
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Cut the pita bread crosswise in half and heat for 5 min.
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Meanwhile cut the cucumber into slices and remove the hard stems from the watercress. Make a sauce of the yogurt and chives.
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Spread some watercress, slices of cucumber, a burger and yogurt over the bottom of the pita bread and put the cap on top.
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Serve the rest of the watercress and cucumber.
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Nutrition
630Calories
Sodium13% DV320mg
Fat37% DV24g
Protein64% DV32g
Carbs22% DV67g
Fiber40% DV10g
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