Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
- 200 g peas
- 150 g chicory
- 125 gr natural tofu
- 1 bunch of parsley
- 3 tablespoons of breadcrumbs
- 1 teaspoon of salt
- 2 tablespoonsof extra virgin olive oil
INSTRUCTIONS
- In a pot with high sides boiled peas with tofu in water with a pinch of salt: it will take about 20 minutes. In another saucepan, sauté the cleaned chicory with a drizzle of oil and a pinch of salt until it is well dried.
- Drain the peas with the tofu and pour into a food processor with the bread crumbs, the parsley washed and coarsely chopped, the sautéed chicory and blended intermittently to obtain a texture that can be worked with yourhands.
- Preheat the oven to 180°C and, with moistened hands, take some of the mixture and form balls of the size of a lemon, then place them on a baking sheet lined with baking paper and give it the shape of the burgers by flattening them slightly and working a little bit the edges.
- Brush the burgers with a little oil, using a kitchen brush, and cookthem for 20 minutes, then take them out, let them cool slightly and serve them between scones divided in two, with fresh mesclun salad.
