Pumpkin burger with Knofiquark on corn salad
I.
- grate a "handful of pumpkins"
- small onion
- 1 clove of garlic
- if available, fresh ginger (garlic-to-large piece)
- 2 eggs
- some breadcrumbs (or soaked bread slice)
- Salt pepper
- Olive oil for searing
II.
- 1 cup of garlic quark
III.
- 1 handful of corn salad
- 2 tablespoons white balsamic vinegar (which is not so sour!)
- 4 tablespoons sunflower oil
- (2 tbsp water if other vinegar that is more acidic is used)
Wash corn salad and remove "bad" leaves, shake well (or simply dry in a kitchen towel).
Mix all the ingredients of I., season with the spices. Heat olive oil in a pan. Form large burgers with a tablespoon and fry on both sides over moderate heat to taste.
Next mix vinegar and oil under the salad.
Arrange lamb's lettuce on a beautiful plate (glass salad plate, for example), place 2-3 pumpkin burger next to each other and then add a teaspoon of Knofiquark to each burger.
THE WHOLE LOOKS SUPER (through the color combination of lettuce, pumpkin and cottage cheese) AND TASTEED FRUITY (pumpkin) AND REFRESHING (salad and cottage cheese).
