Quinoa burger on a bed of rocket
Ingredients
for 4 person
| a little | butter |
| 200 g | carrots, thinly sliced |
| 200 g | leek, thinly sliced |
| 1 | garlic clove, pressed |
| 150 g | quinoa |
| 1 tsp | chilli powder |
| ½ tsp | turmeric |
| ¾ tsp | salt |
| 3 dl | water |
| 1 | chickpeas (approx. 400 g), rinsed, drained |
| 1 | egg yolk |
| clarified butter for frying | |
| 125 g | cream cheese with herbs |
| 2 tbsp | white wine vinegar |
| 3 tbsp | olive oil |
| salt and pepper to taste | |
| 100 g | rocket |
How it's done
Burger
Heat the butter and sauté the carrot, leek and garlic. Add the quinoa and briefly cook, season. Pour in the water, bring to the boil. Reduce the heat, cover and simmer gently for approx. 15 mins.
In a bowl, finely mash the chickpeas with a fork. Add the quinoa vegetables, mix, allow to cool. Stir in the egg yolk. Cover the mixture and leave to rest for approx. 1 hour.
With wet hands, shape the mixture into 12 compact burgers. Heat the clarified butter in a non-stick frying pan. Reduce the heat. Fry the burgers in batches over a medium heat for approx. 5 mins. each side. Serve with the herby cream cheese.
Salad
Combine the vinegar and oil, mix well, season. Stir in the rocket shortly before serving. Serve with the quinoa burgers.
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