Beetroot burgers in puff pastry hearts

Beetroot burgers in puff pastry hearts

Total: 30 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 455 kcal
, Fat: 25 g
, Carbohydrate: 41 g
, Protein: 13 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Puff pastry hearts

1 puff pastry dough, rolled into a circle
1 egg, beaten

Cabbage and mushroom salad

4 vegetarian burgers (organic beetroot burgers)
3tbsp olive oil
100g king oyster mushrooms, sliced
200g white cabbage, finely chopped
1 organic lemon, use a little grated zest and all of the juice
½tsp salt
a little pepper

Kefir and cress sauce

150g kefir, plain
30g cress
a little salt
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How it's done

Puff pastry hearts

Using a cutter, cut out 4 hearts (each approx. 10 cm in diameter), transfer the hearts to a baking tray lined with baking paper. Brush with a little egg.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220°C.

Remove, allow to cool slightly, cut open.

Cabbage and mushroom salad

Cook the burgers in a pan as per the instructions on the packet, keep warm. Heat the oil in the same pan, fry the mushrooms for approx. 3 mins. Remove the pan from the heat. Add the cabbage, lemon zest and juice, season, spread on top of the heart bases. Top with the burgers and remaining hearts.

Kefir and cress sauce

Combine the kefir and cress in a bowl, season with salt, serve with the burgers.

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