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Beetroot burgers in puff pastry hearts
20 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 455
  • Fat about 25g
  • Carbohydrates about 41g
  • Protein about 13g
This is needed
This is needed for 4 people
Puff pastry hearts
  • 1 puff pastry dough, rolled into a circle
  • 1 egg, beaten
Cabbage and mushroom salad
  • 4 vegetarian burgers
  • 3 tbsp olive oil
  • 100 g king oyster mushrooms, in slices
  • 200 g white cabbage, finely chopped
  • 0.5 tsp salt
  • 1 organic lemon, use a little grated zest and all of the juice
  • a little pepper
Kefir and cress sauce
  • 150 g kefir, plain
  • 30 g cress
  • a little salt
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And that's how it's done
And that's how it's done
Puff pastry hearts
Using a cutter, cut out 4 hearts (each approx. 10 cm in diameter), transfer the hearts to a baking tray lined with baking paper. Brush with a little egg.
To bake
Approx. 10 mins. in the centre of an oven preheated to 220°C. Remove, allow to cool slightly, cut open.
Cabbage and mushroom salad
Cook the burgers in a pan as per the instructions on the packet, keep warm. Heat the oil in the same pan, fry the mushrooms for approx. 3 mins. Remove the pan from the heat. Add the cabbage, lemon zest and juice, season, spread on top of the heart bases. Top with the burgers and remaining hearts.
Kefir and cress sauce
Combine the kefir and cress in a bowl, season with salt, serve with the burgers.