Ingredients for 4 persons
|For the patties::|
|6 slices||Dr. Karg's crispbread Tomato & Mozzarella|
|275 ml||vegetable stock|
|1||egg (medium weight)|
|4 tbsp||sunflower oil for frying|
|For the dip:|
|250 g||low-fat yoghurt|
|1 tpsp||extra virgin olive oil|
Crumble crispbread in a bowl and pour with hot vegetable. Leave to settle for approx. 20minutes.
In the meantime, peel onion and garlic clove, chop finely, halve lengthways, de-seed and chop the chilli.
Rinse thyme with cold water, pat dry thoroughly and pick the thyme leaves.
Mix egg, onion, garlic, chilli and thyme with the crispbread dough.
For the dip: Finely grate the cucumber, peel and press the garlic clove.
Mix both with the yoghurt and season well with salt, pepper and olive oil.
Heat 2 tablespoons of sunflower oil in a pan.
Place half a tablespoon of crispbread dough in the hot pan and fry for 2-3 minutes until the veggie cutlets are golden.
Wash and clean the courgettes and finely slice them lengthways.
Blanche them in some boiling water and serve on a plate.
Serve together with the veggie patties and the yoghurt dip.
Tip: The veggie patties taste delicious no matter if hot or cold.