Burger with grilled beetroot cutlets (1 serving = 376 kcal)
- Sandwich bun (for example, beet-carrot-parsonage): 65 g
- Beetroot cutlet Veganic (frozen): 100 g
- Greek yoghurt (fat 4%): 40 g
- Parmesan cheese (fat 26%): 5 g
- Horseradish: 2 g
- Tomato: 40 g
- Pickled cucumber: 30 g
- Frillice salad: 15 g
- Grill the beetroot cutlet. You can also bake them in the oven if you like.
- Toast the sandwich bun and grate the parmesan.
- For the sauce, mix together the Greek yoghurt, horseradish and grated parmesan. Add your favourite
- Place onto one sandwich bun side salad sheet, beetroot cutlet, pickled cucumber, tomato and store
top with horseradish-yoghurt sauce.
- On top of everything, put the other half of the sandwich bun.
- Serve immediately.