Ingredients for 4 Persons
300 g brown lentils, cooked
70 g oat flakes
1 clove of garlic
1 ½ TL Salt
1 tsp Hela Kumin, ground
1 tsp thyme
2 tablespoons Hela tomatoes ketchup
6 tbsp olive oil
150 g walnuts
½ shallot
For pumpkin ketchup
100 g Hokkaido pumpkin
50 g Hela tomatoes ketchup
1 tbsp red wine vinegar
Besides
4 slices vegan cheese / cheddar cheese
4 burger rolls
4 pickled gherkins
4 leaves Romana salad
Preparation
- Puree half of the lentils together with oat flakes, garlic, spices, ketchup and 2 tablespoons of oil. Finely chop the walnuts and shallot and stir into the mashed mixture together with the remaining lentils.
- Leave to soak for 10 minutes, then shape with moistened hands into about 1 ½ cm thick Bratlings
- Put the remaining olive oil in a hot pan and fry the bratlings for 5 minutes on each side until golden brown. 2 minutes before the end of the cooking time, place the cheese slices on the cutlets and let them melt.
- For the pumpkin ketchup, cut the pumpkin into coarse pieces and cook in plenty of boiling salted water for 10 minutes. Then drain and puree finely together with ketchup and vinegar.
- Slice and toast burger rolls, cut pickled gherkins into slices. Spread the bread rolls with ketchup, cover with salad, burger roast and pickled gherkins.
