Tofu and Amaranth Burger with Apricot Mustard

INGREDIENTS for eight burgers

For the burgers:

400 g tofu
2 carrots
1 onion
1 yellow pepper
6 tbsp oil
3 tbsp chopped parsley
3 heaped tbsp flour
1 tbsp locust bean gum
Salt and pepper
3 tsp curry powder
2 tsp cumin
A pinch of harissa
8 tbsp Allos amaranth popcorn
8 pitta breads

To garnish:

Slices of tomato and onion
Fresh leaf coriander

For the apricot mustard:

4 tbsp Allos Frucht Pur apricot 
2 tbsp sweet mustard
A pinch of ground ginger

1. Squeeze all the water out of the tofu and use a fork to break it up nice and fine. Peel the carrots and finely dice the onions and pepper. Fry everything for about five minutes in three tablespoons of oil and season with salt, pepper, curry powder, cumin and harissa to make it spicy.

2. Mix the flour, parsley, locust bean gum and tofu with the vegetables. Set aside for ten minutes and add salt to taste. Shape into eight patties, roll in the Allos Amaranth popcorn and fry on a medium heat in the rest of the oil until brown.

3. Meanwhile, mix the Allos Frucht Pur apricot with the mustard and ginger with a touch of salt to taste. Toast the pitta breads, slice them open, coat with apricot mustard and top with the burgers, leafe coriander, tomatoes and onions.