Soak the 4-grain flakes in cold water for 30 minutes.
Finely chop the carrot, blanched celery and onion with a hand blender. Drain the flakes and pat dry with kitchen paper. Mix the flakes with the vegetables and add salt and pepper to taste.
Beat the egg and mix through the flakes, together with the grated cheese. Add enough flour to make a reasonably firm mass.
Divide it into 8 portions and shape into burgers using two wet spoons.
Grease the barbecue griddle with plenty of oil and place the flake burgers on top. Do not put the griddle too close to the fire. Barbecue until brown on one side, then flip the burgers and cook until brown on the other side.
- 50g De Halm 4-grain flakes
- 40g carrots
- 1 stick of blanched celery
- ½ onion
- salt and pepper
- 1 egg
- 25g grated mild Gouda
- 5 g flour
- 1 oil