Beetroot-buckwheat patties are ideal for vegetarian burgers:
- Cut a large wholemeal roll into halves.
- Roast the halves in a frying pan to give them a crispy surface.
- Fill the roll with salad, heated vegetarian patties, tomato slices and spring onion.
- Add mayonnaise or seasoned sour cream as sauce.
Serve with the potato side dish of your choice, such as chips.
You can add a little crunch to tomato soup and other puréed soups as follows:
- Roast bread cubes or crumbled rye crisp bread in butter in a pan. You can also roast various types of seeds in a dry pan.
- Sprinkle the bread cubes or crumbs and seeds on the soup servings.
Crushed lingonberries are a classic side dish for spinach pancakes. For a bigger appetite, try this smoked fish filling:
- Crush a piece of boneless and skinless smoked fish with a fork in a bowl.
- Add sour cream, chopped spring onion or dill and cucumber cut into cubes.
- Season with salt, black pepper and a dash of lemon juice.
- Serve with heated spinach pancakes.
Stuffed cabbage leaves:
Enrich the taste of stuffed cabbage leaves with a vegetable filling as follows:
- Place the stuffed cabbage leaves in a greased baking dish.
- Add some syrup, soy sauce and crushed black pepper in vegetable stock and pour the mixture over the stuffed cabbage leaves.
- Heat at around 200 °C in the oven. Pour liquid from the dish over the stuffed cabbage leaves twice during cooking.
Serve with boiled potatoes and a fresh salad.