The word ‘burger’ can soon not be associated with ‘vegetarian’ anymore so I’ll try to find an appropriate alternative and in the meantime let’s use ‘cakes’ (although this could possible create another discussion in the European parliament). Anyway, let’s cook.
Chop and fry 4 garlic cloves, 1 carrot, 1 small red onion and 1 chili and 2 teaspoons of cumin seeds in 1 table spoon of olive oil. Bake for 5 minutes. Put in the blender. Add the zeste of 1 lime, 1 egg, 2 teaspoons of miso paste, 30 grams of steamed couscous and 1 can of drained chickpeas. Taste, add some lime juice, pepper and salt. Mix with the chopped stems of a small bunch of fresh coriander. Create 4 flat cakes with a timbal of 10 cm. Put on oiled baking paper. Bake in the oven at 180° for 20 minutes.
Chop a small white cabbage in superfine stripes. Mix with the seeds of 1 pomegranate, 2 chopped spring onions, chopped fresh coriander leaves and fresh mint. Finish with a drizzle of lime juice and olive oil.
Serve the vegetarian cakes with the colorful salad and crispy baked sweet potatoes.