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Burger with chickpea fritter and cannellini cream


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Ingredients for fritters
200 g of flour
400 g water
1 leek
extra virgin olive oil

Ingredients for the sauce
300 g cooked torches
1 jar of soy yogurt
1 clove of garlic
extra virgin olive oil

Other ingredients for the filling
Savoy cabbage leaves
extra virgin olive oil


Preparing the fritters
Mix in a bowl the flour with water.
Let stand in refrigerator for at least 5-6 hours.
Past time to soak, add a teaspoon of salt and 2 tablespoons extra virgin olive oil.
Anoint with oil a frying pan and heat it up very well, then pour 1 ladleful of batter (or 2, or more if the pan is large enough).
Cook for a few minutes on one side, then turn and cook the other.
Set aside.

Preparing the sauce
Go to Blender puree the beans to obtain a smooth and homogeneous.
Do some chopped garlic and the herbs, add it to the yogurt with the oil, salt and pepper; Add the puree of white beans and stir. Let it sit in the fridge for a couple of hours.

Preparing your burger
Dial the burger by placing the salsa, pancake, other sauce and cabbage blanched quickly and then beating in olive oil with garlic and chilli.

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Thanks to Associazione di Laboratorio di Cucina Naturale

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