After the holidays overeating, we propose you a vegetarian recipe: veggie burger. The only question about it is not to pass with the crushed legumes.

Legumes are rich in complex carbohydrates and low-fat. They also have proteins; however, their quality is not as good as the proteins of food of animal origin such as meat, fish or eggs. In this plate, legumes are served with different vegetables that are going to provide vitamins, minerals and substances with antioxidant action; and egg, a source of high-biological value (egg-white), fat and vitamins (yolk).

Elaboration:

The first step is to chop the spring onion and fry gently in a pan with a stream of Betis oil for 15 minutes approximately.

Incorporate the breadcrumbs and let it brown lightly for 3 or 4 minutes, dress with cumin, salt and pepper, fry gently for 1 minute more and set aside.

Crush lentils and chickpeas in order to break up, until a paste is formed. Place the crumbled feta cheese, Manchego cheese, onion and breadcrumbs with the oil, parsley, salt, pepper and a couple of tablespoons of milk. Mix with your own hands without rolling.

Link the mixture with the beaten egg and let it cool for a few minutes. If the paste is too dry, wet it with 1 splash of milk.

Prepare a dish with flour and heat Betis oil in a pan.

Shape the burgers with your own hands, pass them lightly for the flour and fry them in the pan on either side until golden.

You can serve the burgers with salad or with bread just like a traditional burger.

Note: quantities for 6 dinners, cooking in 20 minutes, preparation in 45 minutes.