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Vegetable cheeseburger by Sarah

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Ingredients for 2 servings:

  • 150 g zucchini
  • 100 g potatoes
  • 2 tbsp oat flakes
  • 1 egg(s)
  • Salt
  • pepper
  • 1 tbsp rapeseed oil
  • 1 beefsteak tomato(s)
  • 2 lettuce leaves
  • 2 rolls, small pre-cut ones for the toaster
  • 2 tbsp tomato ketchup
  • 2 slices of cheese (Chester cheese)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian quick meal

Clean and wash the zucchini. Peel the potatoes. Coarsely grate both. Then mix in the oats and egg and season the mixture generously with salt and pepper. Form 4 flat patties from the mixture and fry in a non-stick pan in hot oil for 4 minutes on each side. Wash the tomato and cut into thin slices. Wash the lettuce leaves and pat dry. Toast the buns in the toaster, divide them in half, and spread with ketchup. Top the bottom halves with lettuce and a slice of tomato each. Place 1 patty, 1 slice of cheese and tomato, and 1 more patty on top, then top with the second bun half.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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