Now this is my kind of veggie burger.
Tomme vaudoise is a mild, soft cheese (almost like a small brie) produced in canton Vaud in the Western part of Switzerland. Almost a whole litre of milk goes into each creamy little 100g cylinder. It's often eaten raw, or breaded and fried like this one here.
Get some crusty buns and fill your Tommeburgers with red cabbage coleslaw, chutney, bacon, raw onions, sprouts, or whatever else suits your fancy.
So gooey. So good.
3 tbsp flour
100 g breadcrumbs or crushed crackers
1 tbsp caraway seeds
2 Tommes (about 100g each)
butter for frying
You need three shallow bowls. In the first put the flour, in the second, the egg (lightly beat it), and in the third, put the breadcrumbs and caraway seeds, mixing gently.
Dip the Tommes first in the flour, then the egg, and finally the breadcrumb mixture, making sure to coat the cheese fully.
Heat a knob of butter in a frying pan until it bubbles. Place the cheese in the pan and fry each side for about two minutes.
- I'm not sure how easy it is to get Tomme Vaudoise outside of Switzerland, but I suppose a small brie would also produce the same results. The Tommes are only about 8-10 cm in diameter and about 2-3 cm tall, so if you use a bigger cheese, increase the cooking time to make sure it melts fully.
1 teaspoon olive oil
1 onion, chopped
2 pears, chopped
6 tablespoons cider vinegar
3 tablespoons honey
100 g raisins
In a small pan, heat the oil and fry the onion until tender.
Add the pears, vinegar, honey, cloves, and raisins.
Cook for about 7-10 minutes, or until the pears are tender.