30 min 
Medium 
Ingredients (4 people)
- Breadcrumbs 1,7 oz
- Chickpea flour 1,7 oz
- Eggplant 1
- Extra Virgin Olive (EVO) Oil as required
- Fresh broccoli 1
- Leek 1 (minced)
- Purple potatoes 3,5 oz
- Quinoa 1 cup (6,7 oz)
- Radish sprouts as desired
- Salt as desired
- Tumeric as desired
- Water 2 cups
Preparation
- Boil the quinoa in generous salted water, drain and let it cool.
- Stir-fry chopped eggplant, broccoli and purple potatoes in a pan, then mix with quinoa and add breadcrumbs and chickpea flour.
- Shape the burgers and cook them in preheated oven.
- Dish composition: Lay one burger on a dish, dress with Pomì chopped tomatoes, add a generous handful of radish sprouts and cover with another burger.
