Lenten "burger"

Ingredients

• 4 potatoes boiled in their skins
• 1/2 part of a small zucchini
• 2-3 st. l. torment
• 1 tsp cornstarch
• 1 tsp flax flour
• salt, breadcrumbs
• dry ground garlic
• 1 cucumber
• 1 tomato
• 1 red onion
• lettuce
• For sauce:
• 1/2 avocado
• 2 pickled cucumbers
• lemon juice
• 2-4 st. l. soy sauce
• vegetable oil

Cooking

Step 1

Cool potatoes, peel and mash. Rinse the zucchini, peel, finely grate, add to the potatoes. Add flour, cornstarch, flaxseed flour to the puree, season with salt, pepper and ground garlic. Mix well.

Step 2

Heat up a frying pan, pour in some oil. Gently form flat "cutlets" from potatoes, sprinkle with breadcrumbs and fry on both sides, carefully turning over. Ready "cutlets" to cool.

Step 3

Rinse lettuce leaves and pat dry. Rinse the vegetables, peel the onion and cut into rings. For the sauce: Wash and peel the avocado. Place avocado, pickled cucumbers, lemon juice and soy sauce in a blender and mix until smooth.

Step 4

Assemble the "burger" - grease the potato patty with the sauce, lay the lettuce leaves, then the onion rings, grease with the sauce, then put the cucumber and tomato slices. Spread again with sauce, cover with lettuce leaves and top with a second potato patty. If necessary, strengthen with a skewer.