Mushroom and sweet potato burgers
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 600 gsweet potatoes
- salted water
- 1garlic clove
- 400 goyster mushrooms
- 2 tbspolive oil
- 2 tspmild curry powder
- ½ tspsalt
- a littlepepper
- 4 tbsppotato starch
- 2 tbspsunflower seeds
- ½ bunchchives
- clarified butter
- ½ bunchchives
- 180 gplain yoghurt
- 2 tbspwhite balsamic vinegar
- 1 tbspolive oil
- ¼ tspsalt
- a littlepepper
- 60 glambs' lettuce
Instructions
Step 1
Peel and chop the potatoes. Cook the potatoes (uncovered) in salted water over a medium heat for approx. 20 mins. until soft. Drain the potatoes, leave in the colander for approx. 5 mins. while the water evaporates. Pass the potatoes through a food mill and into a bowl, leave to cool.Step 2
Crush the garlic into a bowl. Tear the mushrooms into pieces, add along with the oil, season, mix. Fry the mushrooms in a non-stick frying pan for approx. 5 mins. per batch, remove. Add the mushrooms to the potato puree along with the potato starch and sunflower seeds, mix well. Finely chop the chives using scissors, mix in.Step 3
Preheat the oven to 60°C, warm the platter and plates. With wet hands, shape the mixture into 12 burgers. Heat a little clarified butter in a non-stick frying pan. Fry the burgers in batches over a medium heat for approx. 4 mins. on each side, keep warm.Step 4
Finely chop the chives using scissors, mix with the yoghurt, balsamic and oil, season. Serve the salad with the burgers, drizzle the dressing over the top.