- Preparation time: 30 minutes
- Cooking time: 25 minutes
- difficulty: Bassa
How to make potato burgers
An for successful corporate training really special that of the burger of potatoes with legumes which allows you to create a tasty second course, perfect even for children. And a very tasty vegetarian recipe that It also allows you to recover any leftover mixed legumes and transform them into a new tasty dish.
Once ready, Serve the potato burgers with legumes accompanied by a side of vegetables and a few slices of homemade bread., even better if transformed into BruschettaDon't forget to pair it with a good glass of fresh, fruity rosé like a Chiaretto del Garda.
Ingredients for 4 people)
- 350 g of boiled legumes
- 350g of boiled potatoes
- 1 fresh spring onion
- Extra virgin olive oil to taste
- 1 tablespoon chopped fresh basil
- Pink salt to taste
- Mixed pepper to taste
- 1 egg
- 2 tablespoons grated cheese
- Breadcrumbs to taste
Preparation
- Peel the boiled potatoes and cut them into slices.
- Peel and slice the fresh spring onion with its stem.
- Place it in a non-stick pan with 2 tablespoons of extra virgin olive oil and brown it slowly and gently over low heat.
- Then add the boiled legumes.
- Let them flavor for a few minutes and start mashing them with the wooden fork. Then add the boiled potatoes Slice them. Mix them together, let them absorb the flavors, and then mash them as well. Once the ingredients have reduced to a coarse purée, turn off the heat and let them cool completely.
- Crack the egg into a bowl and season with pink salt and freshly ground mixed pepper. Beat it with a fork, then add the chopped fresh basil. Stir and add the grated cheese, stirring until it is incorporated into the egg.
- Finally, add the mixed legumes and potatoes. Mix all the ingredients until they form a smooth, soft yet firm mixture.
- Then take some of the mixture, form a meatball and flatten it to obtain small burgers, then pass them one by one in the breadcrumbs.
- Do these operations with all the mixture available.
- Pour the extra virgin olive oil into a non-stick pan, heat it and then dip the burgers in a few at a time.
- Fry them until golden brown on one side and then on the other.
- Remove them from the pan with a slotted spoon, drain them, and place them on a plate lined with kitchen paper to absorb any excess grease.
- Arrange them in full view, garnishing with lemon leaves. basil fresh and serve the mini legume and potato burgers at the table.
Read also:
- Pumpkin Burgers: The Recipe with Potatoes
- Baked beetroot burgers without eggs
- Vegan burgers: the recipe to make them in just a few minutes
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