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
  • Salt
  • Pepper

Preparation

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.

Food Blogger

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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