7 Cook corn equilinia in vegetable soup according to package instructions and cool a little bit. Peel the carrots, cut them into slices and steam them for about ten minutes in a little salted water.
Drain the carrots, mash them with a fork and mix them with egg, breadcrumbs, curd cheese, parmesan cheese and 7 corn equilinia. Season the quantity with the spices and parsley, form four meat loaves on the spot and fry in heated oil until golden brown. Rinse and drain lettuce leaves and sprouts. Clean, rinse, halve and slice tomatoes.
Slice the rolls open and cover the bottom half with lettuce leaves and some sprouts, drizzle with a little bit of vinegar and oil. Place the meat loaves on top, garnish with tomato slices and remaining sprouts and place the top half of the bun on top.
Add a kitchen herb yogurt dressing to taste.
ca.45 min
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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