Geröstete Mandeln, Panko, geröstete rote Paprikaschoten und Feta verleihen diesen kalifornischen Veggie-Burgern Fülle und Geschmack. Die Pasteten können mit jeder Art von Bohnen hergestellt werden. Sie können auch hausgemacht für eine 15,5-Unzen-Dose tauschen – nur abtropfen und spülen Sie zuerst.
Quelle: Martha Stewart Living, März 2023
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Kochs Notizen
Chilled Patties sind fester und mühelos zu drehen. Lagern Sie sie bis zu acht Stunden vor dem Kochen im Kühlschrank.
These Californian veggie burgers are filled with flavor thanks to roasted almonds, panko, roasted red peppers, and feta. The patties can be made with any type of beans and you can even substitute homemade for a 15.5-ounce can – just be sure to drain and rinse first. This recipe from Martha Stewart Living takes 35 minutes and serves 4. To make the patties, combine sautéed shallots, chopped almonds, cooked beans, panko, roasted red peppers, and an egg in a food processor. Season with salt and pepper, stir in crumbled feta, and form into 4 patties. Cook in a pan with olive oil for 8 minutes, flipping once. Serve with a mixture of Greek yogurt and more chopped red peppers, sprouts, avocado, lemon, and extra almonds. Chilled patties are easier to handle, so store them in the fridge for up to 8 hours before cooking.
27.04.2023 @ 02:11
These Californian veggie burgers are filled with flavor thanks to roasted almonds, panko, roasted red peppers, and feta. The patties can be made with any type of beans and you can even substitute homemade for a 15.5-ounce can – just be sure to drain and rinse first. This recipe from Martha Stewart Living takes 35 minutes and serves 4. To make the patties, combine sautéed shallots, chopped almonds, cooked beans, panko, roasted red peppers, and an egg in a food processor. Season with salt and pepper, stir in crumbled feta, and form into 4 patties. Cook in a pan with olive oil for 8 minutes, flipping once. Serve with a mixture of Greek yogurt and more chopped red peppers, sprouts, avocado, lemon, and extra almonds. Chilled patties are easier to handle, so store them in the fridge for up to 8 hours before cooking.