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
