Tofu-Vish-Burger with basil chlorella pesto

Preparation time: approx. 45 minutes - Level of difficulty: medium - For 2 persons

- 600 g potatoes
- 2 tbsp olive
oil - salt, pepper, paprika powder, sweet
- 100 g tofu nature
- 3 tbsp chick
peas - 5 mushrooms
- 1 medium-sized onion
- 2 tbsp tomato
paste - 30 g breadcrumbs
- 1 tbsp lemon juice
- approx. 10 ml rape seed oil for frying
- 1/2 tsp chlorella powder (organic)
- 2 heaped tbsp potato flour
- 1 strained potato flour - 1 heaped tbsp potato flour - 1 heaped tbsp potato flour - 1 heaped tbsp potato flour - 1 heaped tbsp potato flour - 1 heaped tbsp potato flour - 1 heaped tbsp potato flour - 1 heaped tbsp potato flour - 1 heaped tbsp potato flour - 1 heaped tbsp potato flour tablespoons psyllium husks (organic)
- cucumber, tomatoes and lettuce
leaves - 2 burger rolls
- mustard

For the pesto:
- 1/2 bunch basil
- 1 tablespoon mustard
- 1 pinch of chlorella powder (organic)
- 10 ml olive
oil - 50 ml water
- 10 g cashew
nuts - salt, pepper, sugar
- 1 psyllium husk (organic)

Vishburger mit Chlorella


Preheat the oven to 240 °C. Wash the potatoes and cut them thinly lengthwise (to thin corners). Now place them in a bowl and season with olive oil, paprika powder and salt. Close the bowl and shake it until the spices are distributed.
Now place baking paper on an oven rack and spread the potato wedges on top. To prevent them from sticking to the baking paper, you can brush it with some olive oil beforehand. Now put the whole thing in the oven for about 20 - 30 minutes until the potato wedges are golden brown.
Next prepare the patties. For this, crumble the tofu with a fork and put it in a bowl. Add the chickpeas and chop the mushrooms and onions very finely and also add them to the mixture. Next, stir in the tomato paste, the breadcrumbs and potato flour, as well as the spices, and then knead the mixture well.
Finally, add the chlorella powder, the psyllium husks and the lemon juice and knead again. The result is a firm mass which can now be formed into two patties. Place the patties in the refrigerator for about 10 minutes. Meanwhile, prepare the basil-chlorella pesto. Mix the olive oil, tomato paste and water. Add the other ingredients, except for the psyllium husks, and mix or puree. Finally, stir in the psyllium husks and place in the refrigerator for about 15 - 20 minutes.

Now the patties can be fried. Heat the rapeseed oil in a pan and fry the patties well on both sides (approx. 2 - 3 minutes on each side). Cut open the burger buns and put them in the oven for about 2 - 3 minutes (the inside of the buns should be facing upwards!). Then brush both halves of the buns with mustard. Place the lettuce leaf on the lower half, place the patty on top and now garnish with tomatoes and cucumber, as well as with the finished basil-chlorella pesto. Serve the potato wedges with it and the delicious Vish burgers are ready!

Spirulina and chlorella are algae and give every dish a maritime touch. Because of the ingredients and relatively low-fat preparation, these vegan Vish-Burgers are a tasty and healthier alternative to "normal" fish burgers, which are usually deep-fried and therefore contain considerably more fat.