Buckwheat Corn Burger

Ingredients for 2 servings:

• 250 g buckwheat, crushed (groats)
• ½ liter vegetable broth
• 100 g grated cheese (reduced fat)
• 125 g natural yogurt
• 250 g quark, low-fat
• 1 bunch of chives
• 1 bunch parsley, flat
• 2 m.-sized eggs
• 1 can of corn, medium size
• 5 tbsp breadcrumbs
• 2 garlic cloves
• 2 tomatoes
• 1 head of lettuce, e.g. lettuce or iceberg lettuce
• ¼ cucumber(s)
• salt and pepper
• nutmeg
• possibly clarified butter

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

delicious, wholesome, low-fat, vegetarian

Briefly bring the buckwheat to a boil in a saucepan with 1/4 liter of strong vegetable broth, then turn off the heat and let the buckwheat groats swell. Add a little more hot vegetable broth a few times and stir until a thick, sticky porridge forms. It’s difficult to give an exact amount of vegetable broth; after about 20 minutes, the buckwheat should be firm enough to shape and hold a spoon. Meanwhile, prepare the herb curd. Mix the low-fat curd with yogurt. Wash and finely chop the chives and parsley, add 2 heaped tablespoons of chopped chives and 2 heaped tablespoons of parsley, and season generously with salt and pepper. Cover and refrigerate. Place the swollen buckwheat in a bowl, mix with 2 eggs, the drained corn, and the low-fat grated cheese. Finely chop the garlic and add it along with 3 tablespoons of parsley. Bind with breadcrumbs (the dough should be tough and easy to shape), season generously with salt, pepper, and nutmeg, then let stand for about 1/2 hour. Wash 2 tomatoes and cut into thin slices. Wash a few lettuce leaves, dry them thoroughly, and cut them into generous pieces. Wash 1 cucumber and cut about 1/4 of it into thin slices. Heat a non-stick pan. Do not add any fat to a non-stick pan; use clarified butter for an uncoated pan. Scoop out a heaped tablespoon of batter, add it to the pan, and press it into the patty. This works particularly well if you have a cup of cold water ready, dip a tablespoon into it, and use the back of a wet spoon to press the batter into the pan. Fry for about 3 minutes on each side, only turning when the underside is well browned, otherwise the patties will fall apart. Place a patty on the bottom of each plate, spread a tablespoon of herb curd on it, add a lettuce leaf, a tomato slice, and a cucumber slice, then another patty on top and repeat the process. Place another patty on top. The buckwheat and corn burger is ready. Healthy, wholesome, low-fat, and vegetarian—and best of all, incredibly delicious! Possible variations: Add 1 finely diced bell pepper to the patty batter. Make the batter with green spelt flour instead of buckwheat groats. Use tzatziki instead of herb curd.