veggie burger

ingredients

1 eggplant (medium)

1 carrot (medium)

1 onion (medium)

1/2 cauliflower

1 celery stick

100 g red lentils (ground)

50 g wholemeal cornflakes (ground)

200 ml olive oil for pan-frying or deep frying

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1 veggie stock cube (preferably organic, low sodium, vegan)

100 ml hot water

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp red beet juice (optional, just for nicer colour)

1 tsp salt

1 tbsp brown sugar (unrefined)

1 tbsp balsamico vinegar

salt & pepper to taste

method

  1. finely slice eggplant & carrot & cauliflower & celery with a slice cutter

  2. mix vegetable with light soy sauce & dark soy sauce & salt & red beet juice

  3. let rest in brine for 15 minutes

  4. drain vegetables, preferably in a salad spinner. keep juice for later to season

  5. sauté onions

  6. add brown sugar & balsamico vinegar

  7. add drained vegetables

  8. dissolve vegetable stock cube in 100 ml hot water and add to vegetables

  9. sauté for 10 minutes over medium heat

  10. add ground lentils

  11. let it thicken (if too dry: add left over vegetable brine)

  12. take out of pan and let cool down

  13. form small veggie balls

  14. roll in ground cornflakes

  15. fry in pan on all sides for 10 to 15 minutes each side in olive oil at medium heat OR deep fry until light brown