for 4 servings
For veggie burger
- Seasonal organic vegetables (e.g. celery, leek and carrot)
- 1 cup oat flakes fine grain (alternative: 1 cup chickpeas from a jar or swollen red lentils)
- Approx. 1 glass of water
- 1 organic egg
- Some herb salt
- Some frying oil
- 4 organic wholegrain rolls
- Some tomato ketchup
- A few leaves of seasonal organic lettuce
- Some organic mayonnaise
- 4 organic pickles
For veggie burgers
Prepare the vegetables. Peel the carrot and the celery. Wash the leek and cut off the root. Then cut the vegetables first into fine slices, then into strips (juliennes) and then into fine cubes (brunoise). Alternatively, the prepared vegetables can be coarsely chopped with a vegetable grater.
Put the oat flakes in a pan and gently toast them at medium temperature for about 1-2 minutes. Then pour into a bowl. Tip: Instead of oat flakes, you can also use swollen chickpeas, lentils or dried bread cubes.
Bring the water to a boil using a kettle. Pour the boiling water into the bowl with the oat flakes and mix with them.
Put some frying oil in a pan and heat it. Put the vegetable cubes in it and add some herb salt. When the vegetable cubes are crisp-tender add them to the bowl as well and mix with the batter. Then let the mixture cool down.
Beat the egg on a separate bowl, put it in a jar and – if there are no shells in the jar – add the egg to the batter. Mix everything together well.
Put some frying oil in a pan and heat it.
Moisten your hands with water and then use your hands to form burger patties from the oat flakes and vegetable mixture. With the help of two spatulas, carefully place them in the pan. Fry on both sides over medium heat for about 4 minutes each until golden brown.
Cut the rolls in half lengthwise. Top with lettuce, an oat and vegetable patty, ketchup, mayonnaise and pickles cut in half lengthwise and serve.