Summary

Ingredients

• 1 small Can (s) chickpeas, drained (or soybeans or similar)
• 200 g hazelnuts, round (with a food processor: whole)
• 200 g bell pepper (s), finely chopped (with a food processor: cut into lare pieces)
• 200 g onion (s), finely chopped (with a food processor: cut into lare pieces)
• 2 clove (s) garlic, grated
• 3 egg (s)
• 4 tablespoon breadcrumbs
• 1 teaspoon, leveled salt
• 1 pinch allspice
• 2 tablespoon spice mix for Köfte
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 pinch (s) nutmeg, grated
• 1 pinch (s) clove (s), ground
• 1 pinch (s) caraway seeds
• salt and pepper

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Instructions

1. Finely chop the first 4 ingredients (rule of thumb: about 1: 1: 1: 1 in terms of quantity) in the food processor, but be careful with fresh vegetables that they do not become too fine and liquefy. Without a food processor, it`s a lot of chopping up work.
2. Mix all ingredients thoroughly (with your hands or the dough hook on the mixer). Season well (alternatively: in the direction of curry), try, add salt if necessary.
3. Forms, e.g., Make hemispheres with the ice cream scoop, or meatballs, or flat `burgers` (to place them between 2 halves of bread rolls) and place on a baking sheet. Flat burgers stick more strongly to the surface and disintegrate more easily when turned. Baking paper works well, but you can also grease the tray generously (then they will be crispier, but also stick stronger).
4. Bake for a good half an hour at preheated 200 ° or 180 ° convection (-> several trays can be used at the same time!). Turn once after 20 minutes.
5. Sauces go well with them because the Nutburger can get a little dry, e.g., chilli sauce from the Asian shop, or tartare sauce (sour cream / capers / herbs), or ketchup or other barbecue sauces.
6. Nutburgers also taste delicious cold and are great (ideally the ice cream scoop hemispheres) as finger food at parties!