Vegetable burger

Ingredients for 4 servings:

• 1 large potato(s), floury
• 1 small zucchini
• 1 carrot(s)
• 1 onion(s)
• 1 egg(s)
• 1 tsp, leveled salt
• pepper
• chives
• 2 tbsp oat flakes
• 1 tbsp sunflower seeds
• 1 slice(s) of stale bread

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Grate the vegetables, potatoes, and bread in a food processor. You want them to form fine strips. Add the egg, spices, oats, and sunflower seeds. Finely chop the chives and add them. Let them simmer for a short while. Turn the heat down to low to medium. Form small burgers and place them in the pan. I use a non-stick pan with very little oil. Set the timer for 5 minutes and only then turn them over. This gives the potato starch and egg enough time to bind the burgers together. After turning, fry for another 5 minutes on the other side, let cool on a plate, or eat warm. I always taste the first batches straight away to see if I need to add more salt. If I’m short on time or making a large batch, I use two pans, which halves the cooking time. Tip: I also use this recipe to use up leftovers. Almost anything in the kitchen can be grated and turned into burgers. It’s important to add a “binder” like raw potatoes, egg, etc. Leftover hard cheese or tofu can also be grated into small pieces along with the vegetables. For finger food, I roast them the night before and cut them into smaller pieces.