Green spelt burgers with tomato and mushroom vegetables
easy
45 mins
45 mins
Ingredients
- 250 g Green spelt
- 1/8 l Yeast Vegetable Stock (Instant)
- 100 g grated gouda cheese
- 1 egg (size M)
- 1-2 TABLESPOONS Wholemeal flour
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 300 g Leeks (leek)
- 300 g Mushrooms
- 4 TABLESPOONS Oil
- 1 package (500 g) chunky tomatoes
- 7-10 Tbsp Sweet peppers
- 1/2 bunch curly parsley
Directions
- 1
Soak the green spelt overnight in 1/2 litre water. Boil up the green spelt with the soaking water and the broth. Cover and cook over low heat for 35 minutes. Drain the green spelt. Puree 1/3 of the green spelt. Mix with the remaining green spelt, cheese, egg and flour.
- 2
Season with salt and pepper. Let the green spelt mixture cool down. Clean and wash the leek and cut it into centimetre wide rings. Steam in a little salted water for five minutes. Clean, wash and halve the mushrooms. Heat a tablespoon of oil. Fry the mushrooms for five minutes. Season with salt and pepper and remove. Put the tomatoes in the pan and bring to the boil. Heat the leek and mushrooms in it. Season with salt, pepper and paprika.
- 3
Fry the mushrooms for five minutes. Season with salt and pepper and remove. Put the tomatoes in the pan and bring to the boil. Heat the leek and mushrooms in it. Season with salt, pepper and paprika. Keep warm. Form 8 meatballs from the green spelt mixture with moistened hands. Fry in the remaining hot oil at medium heat for four minutes on each side. Wash parsley, dab dry and chop. Arrange the meatballs and vegetables. Sprinkle with parsley
- 4
Keep warm. Form 8 meatballs from the green spelt mixture with moistened hands. Fry in the remaining hot oil at medium heat for four minutes on each side. Wash parsley, dab dry and chop. Arrange the meatballs and vegetables. Sprinkle with parsley
Nutrition Facts
470 kcal
48 g
22 g
23 g
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