Product crispy vegburger3



  • 1 Package Crispy burger patty
  • 2 tablespoon Oil
  • 2 Pcs Garlic clove
  • 1,5 Dl Vegetable broth
  • 3 tablespoon Capers
  • 0,5 Pcs Grated zest and juice of lemon
  • 0,5 Pcs Lemon in thin slices
  • Salt
  • Black Pepper
  • Leaf parsley

Fennel Salad

  • 2 Pcs Fennel
  • 0,25 Dl Oil
  • 1 Pcs Lemon juice
  • Salt
  • 0,5 Dl Fresh mint chopped

How to cook

  • First prepare the fennel salad. Rinse the fennels and cut off the hard strain. Cut the fennel into as thin slices as possible with a mandolin or knife. Hand-rub the oil and lemon juice into the fennel slices. Season with salt and chopped fresh mint. Put the salad in the fridge to season while you prepare the piccata.
  • Fry the patty in oil until crisp and hot. Move aside under the foil and wait. Peel and finely chop the garlic claws and add them to the same pan where you fried the pattys. Add a little oil if necessary and fry the garlic for two minutes. Add the vegetable broth and let boil. Add the capers, lemon zest and juice to the pan, as well as thin slices of lemon. Boil for two minutes. Season with salt and black pepper. Pour the sauce over the steaks and finish with fresh chopped leaf parsley. Serve with fennel salad.
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