Tender and tasty lean meatballs, vegetables and cereals. Light, but filling! These burgers great variety to your Lenten menu. Help yourself.
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Finely chop the onion, crush the garlic and sauté the vegetables in vegetable oil (1 tbsp) until Golden brown.
Add water (or vegetable broth), bring to a boil.
Add oat flakes, mix and cook 5 minutes on low heat. Remove from heat and cool.
Pumpkin and carrots grate on a fine grater, broccoli grind in a blender. (the cabbage is pre-thawed) Vegetables squeeze the juice to drain.
Divide the mass into three equal parts. In one add the carrots; in another, pumpkin, in the third-broccoli. Mix well.
Wet hands to form patties of a small size. (small patties easier to turn and faster to cook) Fry them in vegetable oil on medium heat for 3-5 minutes on each side. Flip burgers better wide spatula very carefully as they are delicate, I would even say, delicate structure.
Lay cutlets on a flat plate at a distance from each other and cool slightly, about five minutes. (to be honest, these burgers are more like fully cooled...) During this time, chops "grab" and their structure becomes more dense. Serve patties with salad or sauce.