For the patty, combine flour, carrot juice, oil, baking powder, salt and turmeric in a bowl, work with hands until smooth and let rest in the refrigerator for 15 minutes, covered.
Then divide the dough into 4 balls and roll out thin and round. Bake the individual patties in a non-stick pan over medium-high heat until the dough bubbles, then turn them over.Tip: To prevent the patties from drying out, you can store them in an airtight tin until serving.
For the pesto, roast the pine nuts in a pan until golden brown. Then process together with the remaining ingredients with the help of a blender or food processor to a uniform mass.
For the yogurt sauce, press the garlic and mix with the vegan yogurt. Add salt and pepper to taste.
Peel and slice the onion. Heat the oil in a medium frying pan and sauté the onions. Add theplanted.kebab and fry for 4 minutes until hot.
Then spread the patties with the pesto, spread the planted.kebab on top and garnish with the yogurt sauce.
Optional: Slice the blood orange, remove the peel if necessary. Decorate the patties with the blood orange slices and some arugula.