Veggieburger

Ingredients for 4 servings:

• 50 g kidney beans, dried
• 1 carrot(s)
• 2 m.-sized potatoes
• 40 g green peas (frozen)
• e.g. breadcrumbs
• 4 hamburger buns
• n. B. Pickled gherkin(s)
• e.g. tomato(s)
• n. B. onion(s)
• salt and pepper
• Cayenne pepper
• Paprika powder
• Rapeseed oil
• n. B. Sauce of your choice (e.g. ketchup)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

like the big fast food chains

Prepare the kidney beans according to the package instructions. Boil the potatoes until soft, then peel. Dice the carrot into small cubes. Place the kidney beans, potatoes, diced carrot, and peas in a bowl. Briefly puree the mixture – the individual ingredients should still be recognizable (see photo). Stir in a little breadcrumbs. Season generously with salt and pepper. Add a little cayenne pepper and paprika. Form the mixture into patties and coat them all over in breadcrumbs. Fry in hot rapeseed oil until golden brown on both sides. Toast the hamburger buns. Slice the onions and tomatoes into rings, and the gherkins into strips. Add the patty and the sauce – the veggie burger is ready! Tip: Replace the hamburger buns with toast. Canned kidney beans are a quicker option.