TischleinDeckDich-Burger “Asia” à la Roland
| Asia TischleinDeckDich Patties | |
| 10 tbsps (Approx. 100 g) | TischleinDeckDich |
| Approx. 260 ml | water or vegetable stock |
| 2 tbsps | oats |
| 4 tbsps | crushed linseed |
| herb salt, pepper | |
| curry, turmeric | |
| organic frying oil (e.g. olive) to brush on the patties | |
| Layered from bottom to top: | |
| rocket (to taste) | |
| 1 – 2 tbsps | WurzelKraft / AlkaLife pesto |
| 1 | barbecued pineapple slice |
| 1 – 2 | barbecued courgette slices |
| 1 | asia TischleinDeckDich patty |
| If applicable, 1 | wholemeal roll |
Remove the skin from the pineapple and cut into slices. Also slice the courgettes lengthways and brush both with a mixture of herbs, herb salt, pepper, garlic and organic frying oil. Place the pineapple and zucchini slices on the barbecue and barbecue on both sides.
To prepare the patties, pour approx. 260 ml of boiling water or stock over the TischleinDeckDich, oats and linseeds, season with herb salt, pepper, pepper, curry and turmeric, stir and leave to stand, covered, for at least 15 minutes. If necessary, add a a few linseeds to thicken it up. Form the mixture into patties, brush with oil and cook on the barbecue.
Tip: ½ tsp honey and 1 tsp black caraway seeds give the patty that special touch!
The patties can also be prepared in the pan.