Couscous Burgers with a Fruity Vegetable Cream
50—60 Min
Vegetable and couscous burgers cooked in a pan with olive oil and served with a spicy vegetable cream. The burger mixture can be prepared in advance for a super-quick lunch the following day. Both adults and children will love this dish!
Ingredients 4 Portions
For the patties
- 120 gCouscous
- 2 Stk.Scallions
- 1 Stk.Zucchini
- 4 Stk.Carrots
- 45 gEmmental, grated
- 40 gCornflour
- 1 Egg
- 10 gVeggy Classic Seasoning Mix
- Olive oil for frying
For the vegetable cream
- 2 Stk.Tomatoes
- 1 Stk.Yellow bell pepper
- 1 Stk.Red bell pepper
- 1 Stk.Onion
- 2 Stk.Garlic cloves
- 1 tbsp.Olive oil
- 1 Stk.Mild chili peppers from a jar
- 60 gKidney beans, from a can
- 2 tsp.Paprika Special Sweet
Preparation
- 1
Prepare the couscous according to the instructions on the packaging and allow to cool. Cut the scallions into fine rings and roughly grate the zucchini and carrots. Heat 1 tbsp. of olive oil in a pan and fry the scallions until they go transparent. Add the grated carrots and zucchini and quickly fry. Put to one side and leave to cool.
- 2
Mix the couscous, Emmental, cornflour, Veggy Classic mix and egg in a bowl. Use a round cookie cutter (7 cm in diameter) to make 12 equal-sized flat patties.
- 3
Fry in olive oil in a pan over a medium heat until golden. Season the patties with salt to taste.
- 4
To make the vegetable cream: Roughly cut the tomatoes, onion and garlic and fry with the beans in olive oil. Then add paprika and fry for a minute.
- 5
Transfer everything in the pan into a suitable container, add the chili peppers and blend. Leave to cool. If the mixture is too thick, a couple of tablespoons of water. Season the cream with salt to taste.
- 6
Dish the patties up with the dressed arugula salad, serve with the cold vegetable cream and enjoy.