Recipe by MescolaBene
Vegetarian mini burgers made with cauliflower, stale bread, Parmigiano, and chickpea flour. Easy and economical, they are crispy on the outside and soft on the inside, ideal as a main course or for making vegetables more appetizing.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Mash the already cooked cauliflower with a fork until obtaining a fairly smooth mixture.
Step 2 of 5: Crumble the stale bread and add it to the cauliflower together with the grated Parmigiano, chickpea flour, salt, and pepper. Mix well until obtaining a workable dough.
Step 3 of 5: Divide the dough into four portions and shape compact mini burgers, pressing them down slightly.
Step 4 of 5: Arrange the mini burgers on a baking tray lined with parchment paper and drizzle them with a little extra-virgin olive oil.
Step 5 of 5: Bake in a preheated oven at 180 °C for about 20 minutes, carefully turning them halfway through cooking, until golden and crispy.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving83 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 341 kJ82 kcal | 411 kJ98 kcal |
| Fat | 2.38 g | 2.87 g |
| of which saturated fatty acids | 1.36 g | 1.63 g |
| Carbohydrates | 11.25 g | 13.56 g |
| of which sugars | 1.44 g | 1.73 g |
| Fibre | 1.7 g | 2.04 g |
| Protein | 4.83 g | 5.82 g |
| Salt | 0.2 g | 0.24 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
