200°C · 10-20 min
GezinsvriendelijkAllergens
Gluten
Lactose
Ei
Noten
Sulfiet
MosterdCourgette Burgers with Fresh Dip
What a vegetable feast! I make these courgette burgers with almond flour and plenty of fresh herbs. We bake them in the oven to achieve a lovely colour. The pearl barley has a crunchy bite and, together with roasted beetroot, feta, and toasted sunflower seeds, creates a delightful flavour combination. I serve it with a refreshing yoghurt dip.
Courgette Burgers with Fresh Dip
Courgette, green beans, beetroot, spring onion, lemon, fresh dill, mint, parsley, capers, almond flour, sunflower seeds, sheep and goat’s milk feta, pasteurised free-range egg, pearl barley, Dijon mustard, ginger syrup, coarse mustard, extra virgin olive oil, homemade yoghurt dip (Greek yoghurt, lemon juice, fresh mint, sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt.
Allergens: ei, gluten, koemelk, lactose, mosterd, noten, sulfiet.
Microwave
Heat the courgette burgers on the baking paper for 2-4 minutes. Serve with the pearl barley salad and the yoghurt dip (both cold).
Oven — 200°C, 10-20 minMarleen's choice
Preheat the courgette burgers on the baking paper for 10-20 minutes. Serve with the pearl barley salad and the yoghurt dip (both cold). Disposable containers cannot go in the oven, transfer to an oven dish.