Ingredients
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@bettybossi.ch
Puff pastry hearts
Cabbage and mushroom salad
Kefir and cress sauce
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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