Beetroot burgers in puff pastry hearts
Ingredients
for 4 person
| 1 | puff pastry dough, rolled into a circle |
| 1 | egg, beaten |
| 4 | vegetarian burgers |
| 3 tbsp | olive oil |
| 100 g | king oyster mushrooms, in slices |
| 200 g | white cabbage, finely chopped |
| 1 | organic lemon, use a little grated zest and all of the juice |
| ½ tsp | salt |
| a little | pepper |
| 150 g | kefir, plain |
| 30 g | cress |
| a little | salt |
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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