Buckwheat, Potato and Asparagus Burgers
Ingredients for 4 servings:
- 400 g Potatoes
- 80 g Whole Buckwheat
- 150 g Asparagus spears
- 3 tablespoons Flour
- 1 Egg
- A pinch of Nutmeg
- A twig of fresh Marjoram
Wash potatoes and put in a pot with cold water, boil them until they are so soft to be skewer with a fork. Drain, peel and mash while they are hot, let cool and keep aside.
Cook the buckwheat in abundant salty boiling water for 25 minutes; drain and let cool.
Snap the asparagus at the base to remove the toughest part of the spear, dip for a couple of minutes in plenty of lightly salted boiling water, drain and cut into small pieces.
Add egg to the mashed potatoes, then salt, pepper and flour; mix, add buckwheat and asparagus pieces.
Amalgamate all the ingredients and shape 8 burgers. Heat a non-stick pan and cook the burgers for 5-6 minutes each side.
Miria, Roman by birth and Umbrian by adoption, loves traditional recipes.
“My cooking is simple, with fresh, seasonal ingredients. Spontaneous herbs, berries and flowers are often inspiration for my dishes. “
See the recipe on the blog www.dueamicheincucina.it