Buckwheat Corn Burgers
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g buckwheat, crushed (roats)
- 0.5 liter ½ vegetable stock
- 100 g cheese, rated (reduced fat)
- 125 g natural yourt
- 250 g quark, lean
- 1 bunch chives
- 1 bunch parsley, smooth
- 2 medium egg (s)
- 1 can corn, medium-sized
- 5 tablespoon breadcrumbs
- 2 cloves garlic)
- 2 tomato (s)
- 1 head lettuce, e.g. lettuce or iceberg lettuce
- 0.25 ¼ cucumber (s)
- salt and pepper
- nutmeg
- possibly clarified butter
Print Recipe
Pin Recipe Instructions
- Bring the buckwheat to the boil briefly in a saucepan with 1/4 liter of strong vegetable stock, then turn off the stove and allow the buckwheat groats to swell. Repeatedly pour in a little hot vegetable stock and stir so that a tough, sticky pulp is formed. It is difficult to give an exact amount of the vegetable broth, after about 20 minutes the buckwheat should be so firm that it can be shaped and a spoon gets stuck in it.
- In the meantime, prepare a herb quark. To do this, mix the low-fat quark with yoghurt. Wash and chop the chives and parsley, add 2 heaped tablespoons of chive rolls and 2 heaped tablespoons of parsley, season well with salt and pepper. Cover and place in the refrigerator.
- Put the swollen buckwheat in a bowl, mix with 2 eggs, the drained corn and the low-fat grated cheese. Finely chop the garlic and add 3 tablespoons of parsley. Thicken with the breadcrumbs (the dough should be tough and easy to shape), season well with salt, pepper and nutmeg, then let stand for about 1/2 hour.
- Wash 2 tomatoes and cut into thin slices. Wash some lettuce leaves, dry them well and cut into large pieces. Wash a cucumber and cut about 1/4 of it into fine slices.
- Let a coated pan get hot. Do not add any fat to a coated pan, work with clarified butter for an uncoated pan. Cut off a heaped tablespoon of batter, place in the pan and press down to create a patty. This works particularly well if you have a cup of cold water in which you dip a tablespoon and press the dough into the pan with the wet back of the spoon. Fry on both sides for about 3 minutes, only turn when the underside is well browned, otherwise the patties will disintegrate.
- Place a patty on the bottom of each plate, spread a tablespoon of herbal quark on top, place a lettuce leaf, a tomato slice and a cucumber slice on top, another patty on top and repeat the procedure. Put another patty on top.
- The buckwheat corn burger is ready. Healthy, wholesome, low-fat and vegetarian - and the best: incredibly delicious!
- Possible variations: Put 1 finely diced paprika in the patty batter. Make the dough with greens instead of buckwheat groats. Use zaziki instead of herbal quark.
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