For the burger
Boil the spelt in plenty of salted water, drain and set aside. Pour a little oil in a pan, add the chopped onion and sautè for 3 to 4 minutes. Add curry, peas, salt and half a cup of water. Cook over a low heat until peas are soft.

Pour 1/3 of cooked peas in a food processor, add corn starch and yogurt. Blend quickly until it becomes a green cream. Pour the cream into a bowl then add the cooked peas and spelt. Mix well and let rest for 40 minutes.

Cover a baking pan with lightly oiled parchment paper. Form six burgers and bake in a convection oven at 400 ° F for about 30 minutes.

Serve the burger with a bun filled with salad and fresh vegetables, vegan mayonnaise and mustard.

For the potatoes
Wash the potatoes and cut them. Soak the potatoes in water for about an hour. In the meantime, grind the spices together.

After the potatoes have soaked, dry them and fry in hot oil. Sprinkle them with the spice mix and salt.