Hamburguesa vegetal de berenjena, trigueros y remolacha

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Hamburguesa vegetal de berenjena, trigueros y remolacha. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Hamburguesa vegetal de berenjena, trigueros y remolacha, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hamburguesa vegetal de berenjena, trigueros y remolacha delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hamburguesa vegetal de berenjena, trigueros y remolacha is 4-6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hamburguesa vegetal de berenjena, trigueros y remolacha estimated approx 30-40 minutos.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Hamburguesa vegetal de berenjena, trigueros y remolacha using 12 ingredients and 5 steps. Here is how you can achieve that.

Es una variante de una receta mía ya publicada para intolerantes a la soja. Gracias a la sugerencia de una gran colega que no puede comer soja.
A esta le di un toque sabrosón, para variar.
Usando el regalito de Cookpad por mi 50 receta
#VegetarianFood

Ingredients and spices that need to be Take to make Hamburguesa vegetal de berenjena, trigueros y remolacha:

1. 200 gr berenjena blanca
2. 10-15 espárragos trigueros finos
3. 1 cebolla
4. 2 remolachas
5. Extracto de pimiento
6. 1 pastilla caldo vegetal knorr
7. Jengibre en polvo
8. Cebolla en polvo
9. Sal baja en sodio
10. aove
11. 1/2 limón
12. 1 huevo

Instructions to make to make Hamburguesa vegetal de berenjena, trigueros y remolacha

1. Picamos los ingredientes
2. Cocemos la remolacha con sal y limón para que no se oxide y luego picamos.
3. Pochar cebolla, berenjena y trigueros. Agregar la remolacha bien picada y el extracto de pimiento.
   Dar unas vueltas y agregar especias, sal y pastilla vegetal.
4. Poner 3 cucharadas soperas de harina de maíz e ir añadiendo el caldo de la remolacha hasta conseguir la masa que recuerde a la de albóndigas.
5. Puede añadirse 1 huevo batido para conseguir una masa más homogénea y esponjosa

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