50 g Wheaty VEGANKEBAB Curry
50 g white kidney beans (tinned)
100 g spinach
1 small onion
1 tbsp cooked pearl barley
1 tbsp breadcrumbs
1 tbsp soya flour
2 tbsp soya cream
2 thin slices of white bread
vegetable stock (powder)
pepper, nutmeg
chopped parsley

Wheaty curry burger

Chop up the VEGANKEBAB Curry, spinach and onions. Lightly braise the onions. Dice the bread and toast it. Mix the soya flour with the soya cream.

Mix all the ingredients up and knead into a firm dough, season generously!

If needed, thicken with some breadcrumbs. Form the patty and fry both sides until crispy.