Oatmeal Vegetable Burger

For the vegetable mixture, put the oatmeal in a large enough bowl. Bring the vegetable broth to the boil once, pour over it and let it swell for twenty minutes.

Clean the vegetables ready for cooking, remove the peel and cut them into very fine strips. Chop cashews, garlic, shallot and parsley. Mix into the oatmeal with the vegetables, Sbrinz and flour. Separate the eggs. Yolks to the quantity form, egg whites to the side with the lid closed.

For the sauce, mix the ingredients up to and with hazelnut oil, season and put in the refrigerator with the lid closed.

Shortly before serving, whip egg whites with baking powder until stiff, mix loosely into vegetable mixture. Set the oven to keep warm.

Warm a small amount of clarified butter in a non-stick frying pan.

Pour in tablespoon-sized portions of the vegetable mixture, shape into an oblong or round shape and press lightly to flatten. Roast for two to three minutes at low temperature, turn exactly to the other side and roast the second side also slowly. Place on a plate or baking tray in the stove until warm. Continue until the vegetable mixture is used up.

To serve, dress the burgers with the sauce. Garnish with parsley leaves. Serve with green leaf lettuce or steamed seasonal vegetables, if desired.

Tips:

Instead of Sbrinz, use feta or possibly tofu.

Richer: Replace vegetable broth with milk.

Tip: The higher

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