Doc V's Healthy Kitchen

I promised my wife Iris a veggie burger with pickles of ‘Devos Lemmens’, a Belgian brand. Luckily I found this recipe of a potato burger in the magazine of the supermarket and an awesome cabbage and sesame salad in ‘Bazaar’ of Sabrina Ghayour.
Any coleslaw is better after a few hours.
Chop 1 small white cabbage in the kitchen robot. Add 3 table spoons of toasted sesame seeds, 2 teaspoons of nigella seeds and chili flakes. Mix with a dressing of 1 table spoon of sesame oil, 3 table spoons of white wine vinegar, 1 large table spoon of tahini, 2 teaspoons of honey, pepper, salt and some water if needed. Mix carefully and store in the fridge.
Slice 1 large fresh onion. Mix with a pinch of sugar, salt and some olive oil.
For 4 potato burgers, boil 500 grams of potatoes in salted water. Make a puree. Add 1 egg, pepper, salt and pepper. Chop and fry 4 garlic cloves, 1 small fresh onion, 150 grams of baby courgettes and 150 grams of carrots. Mix with the puree. Add fresh chopped basil. Cool down. Use a timbal to create 4 burgers. Put the burgers on oiled baking paper. Spread some olive oil. Bake in the oven at 200° until golden crispy brown. At the same time, bake the onion in the oven. Add a drizzle of  red wine vinegar towards the end of baking time.
Serve the burgers with the coleslaw, some burger sandwiches for Iris, slices of tomato, the sweet and sour onions, a mixture of mayonnaise, greek yoghurt, basil, pepper and salt and, last but not least, pickles of Devos Lemmens. 🙃