Potato pancake burger vegetarian

Ingredients for 6 servings:

• 6 potato pancakes, homemade or store-bought
• ½ cucumber(s)
• 2 tomatoes
• e.g. leaf lettuce
• 6 rolls (hamburger buns)
• 6 slices of processed cheese
• 2 avocados
• 1 lime(s), the juice
• 2 garlic cloves
• ½ tomato(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with guacamole

Cut open the buns. Slice the cucumbers and tomatoes, wash the lettuce, and tear it into small pieces if desired. Fry the potato pancakes according to the package instructions. For the guacamole, halve the avocados, remove the peel and pit, and mash the flesh in a bowl with a fork. Then drizzle with lime juice, if desired. Chop the tomatoes and mix them with the avocado in the bowl. Mince the garlic cloves and add them to the bowl. Mix everything well. If you like, you can use 1 garlic clove and 1 tablespoon of yogurt instead of 2 garlic cloves. Place the cheese on the bottoms of the burger buns and bake in the oven at approximately 150°C (300°F) until the cheese is slightly melted. Place the tops of the buns in the oven as well. Remove the buns from the oven, then place the potato pancakes on the bottoms with the cheese, then add the cucumber, tomato, and lettuce. Spread the guacamole on top of the burger buns.