Spinach Veggie Burger

Wash the vegetables, drain and dry the tofu and chop the onion.

Blanch the spinach with a tablespoon of oil, 2 tablespoons of water and a pinch of salt.

In a few minutes we will have spinach as if boiled but with a higher concentration of mineral salts.

In a blender, blend the drained spinach with the tofu, chopped onion, parsley, basil, pepper, breadcrumbs, and celery salt.

Add the breadcrumbs a little at a time until you obtain a mixture that can be worked with your hands.

Cool in a blast chiller or in the refrigerator for at least thirty minutes.

Spread the mixture on a sheet of baking paper and, using a pastry cutter, shape the burgers.

Line them up on the baking tray, spaced appropriately apart.

Serve with a salt-dried tomato pesto.