Breaded Vegetable Burgers with Rice and Herb Sauce

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Breaded Vegetable Burgers with Rice and Herb Sauce
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Health Score:
8,4 / 10
1 hr 15 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie630 kcal(30 %)
Protein16.87 g(17 %)
Fat36.87 g(32 %)
Carbohydrates58.68 g(39 %)
Sugar added0 g(0 %)
Roughage7.75 g(26 %)
Vitamin A1,857.18 mg(232,148 %)
Vitamin D0.91 μg(5 %)
Vitamin E4.19 mg(35 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.36 mg(33 %)
Niacin5.84 mg(49 %)
Vitamin B₆0.41 mg(29 %)
Folate128.02 μg(43 %)
Pantothenic acid1.11 mg(19 %)
Biotin8.12 μg(18 %)
Vitamin B₁₂0.73 μg(24 %)
Vitamin C77.47 mg(82 %)
Potassium761.16 mg(19 %)
Calcium333.84 mg(33 %)
Magnesium70.11 mg(23 %)
Iron4.63 mg(31 %)
Iodine27.15 μg(14 %)
Zinc1.57 mg(20 %)
Saturated fatty acids18.34 g
Cholesterol137.62 mg


For the burgers
½ Cauliflower
4 carrots
1 onion
1 Tbsp chopped parsley
2 eggs
5 Tbsps breadcrumbs
2 Tbsps Pastry flour
3 Tbsps grated Parmesan
1 Tbsp butter
vegetable oil
For the breadcrumbs
10 Tbsps breadcrumbs
For the herb sauce
3 Tbsps chopped parsley
1 Tbsp chopped Chives
1 shallot
200 grams Crème fraiche
4 Tbsps Vegetable broth
½ Tbsp butter
freshly ground peppers
½ tsp freshly grated Nutmeg
For the rice
100 grams cooked Brown rice
50 grams white Rice
50 grams Wild rice
For the salad
4 tomatoes
½ Cucumber
1 pkg mixed Lettuce
2 Tbsps vegetable oil
1 Tbsp apple cider vinegar
freshly ground peppers

Preparation steps


For the burgers, rinse the cauliflower, cut into florets and blanch for 10 minutes in salted water. Drain and allow to cool.

Rinse and the carrots and cut into small cubes. Peel and dice the onion.

Heat the butter and sweat the carrots and onion for 5 - 8 minutes. Remove from the pan and place in a bowl.

Chop the boiled cauliflower and mix with the carrots and onion. Whisk the eggs and add to the vegetable mixture. Mix in the breadcrumbs, Parmesan, parsley and flour. Season with salt and pepper.


Knead the mixture together into a dough. If it is too soft, add some more breadcrumbs. With your hands, form 8 - 10 flat patties and roll them in the breadcrumbs.

Heat some oil in a pan and fry until golden brown on both sides.


For the herb sauce, peel and finely chop the shallots and sauté in some butter. Pour in the vegetable broth. Add the crème fraîche and mix until smooth. Simmer briefly, add the herbs and cook for another minute. Season with salt, pepper and nutmeg and serve with the burgers.


For the rice, cook each type according to package instructions. Mix together and serve with the vegetable burgers.


For the salad, rinse the tomatoes and cut into eighths. Peel the cucumber and cut into thin slices. Rinse the lettuce and shake dry.

For the dressing, combine the oil with the vinegar and season with salt and pepper.

Mix the tomato, cucumber and lettuce and drizzle with the dressing. Serve alongside the vegetable burgers.