Fluffy polenta burgers

Ingredients for 3 servings:

• 400 g vegetable stock
• 2 tsp olive oil
• 100 g polenta
• 1 small onion(s), chopped
• 1 bunch chives, chopped
• 1 stalk(s) spring onion(s), cut into rolls
• 3 tomatoes, dried, marinated in oil, cut into small pieces
• some breadcrumbs
• Salt ,
• pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Bring the vegetable stock, oil, and a pinch of salt to a boil, stir in the polenta, and simmer over low heat for 20 minutes. (For optimal polenta, use a ratio of 4 parts stock to 1 part polenta.) Pour the polenta into a shallow dish and allow to cool completely. Vigorously mix the onion, chives, and tomatoes (I pat off any excess oil first) with the cold polenta and season with salt, pepper, and nutmeg. With moistened hands, form 6 small patties and coat in breadcrumbs. Heat the oil in a pan and fry the burgers on both sides until light to dark brown, as desired. Serve with fresh salad, rice, potatoes, vegetables, etc., and your favorite sauce. It also works well as a meatball in a vegan burger. Six patties are enough for 2 or 3 people, depending on your appetite.