1 portion contains approximately: 418 kcal - 28 g protein - 14 g fat - 45 g carbohydrates
Ingredients (for 2 persons)
For the vegetarian burgers:
- 75 g couscous
- 150 ml vegetable stock
- 60 g low-fat quark
- 1 small egg
- ½ tsp curry powder
- 1 pinch of cayenne pepper
- 1½ tbsp chickpea flour
- 1 carrot
- 1 celery stick
- 1 courgette
- ½ bunch chives
- 1 tbsp rapeseed oil
- Pepper
- Salt
For the mushrooms:
- 40g spring onion
- 400g oyster mushroom
- 1 tbsp rapeseed oil
- For the yogurt and herb dip:
- 200g natural low-fat yogurt
- 1 clove of garlic
- ½ tbsp basil
- ¼ bunch parsley
- Salt, Pepper
Preparation
- Heat the vegetable stock and soak the couscous. Allow to cool.
- Mix the quark with the egg, flour, spices and seasoning.
- Wash, clean and finely dice the vegetables. Wash and finely chop the chives.
- Stir the vegetables and chives into the quark, mix in the couscous.
- Shape the mixture into burgers and fry in the rapeseed oil. Cook on both sides until golden brown.
- Wash and clean the spring onions, then cut into rings. Heat another pan with oil and add the onions. Cut up the mushrooms, clean and fry with the spring onions for approx. 5 minutes. Season with salt and pepper.
- Arrange the mushrooms on 2 plates, top with the burgers and serve.
- Add the chopped garlic cloves and herbs to the yogurt, season with salt and pepper.
- Serve the yogurt and herb dip with the burgers.
