TOFU & LENTILS BURGER

Ingredients:

• 200 g organic quinoa & organic lentils mix
• 40 g fresh spinach
• 50 g Bjorg tofu
• 30 g of flour
• 2 burger buns
• 0.5 clove garlic
• egg
• 0.5 shallot
• 2 sweet potatoes
• 0.5 tomato
• Oak Leaf
• Mustard
• 20 ml of olive oil

Instructions:

• Peel the sweet potatoes, wash them and cut into sticks
• Spread on a non-stick baking sheet or lined with parchment paper. Add a drizzle of olive oil. Salt, Pepper
• Bake in a preheated oven at 210 ° C for 30 to 35 minutes.
• Heat 1 tablespoon of oil in a pan and brown the shallot and garlic, minced beforehand, for 5 minutes. Add the spinach leaves and cook for an additional 5 to 10 minutes
• In a bowl, pour the quinoa &  lentils mixture, the sautéed spinach, the previously crumbled Bjorg tofu, the flour and the beaten egg.
• Mix until a homogeneous mixture is obtained
• Form four patties
• Brown the pancakes for a few minutes on each side with a drizzle of oil, until they are nicely colored.
• Then proceed to the assembly of the burgers
• Heat the breads and steaks in the oven. Then spread the mustard on the bread, add one or two salad leaves, a slice of tomato, a vegetable steak, a second layer of mustard, a salad leaf then close with the second slice of bread
• Serve the burgers with the sweet potato fries