Ingredients
Potato burger:
- 500 g floury potatoes
- 1 onion
- 100 g fresh spinach
- 1 egg
- 30 g grated Parmesan
- 60 g breadcrumbs
- salt, pepper
- 1 pinch nutmeg
- 3 ts butter
Tomato salad:
- 500 g cocktail tomatoes
- 1 spring onion
- 2 tbs olive oil
- 1 tbs balsamic vinegar
- salt, pepper
Preparation
Potato burger:
1. Wash the potatoes, place them inside the Softiera insert and pour 150 ml of water into the pot. Cover with Secuquick softline and close. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 12 minutes. At the end of cooking time, depressurize the pot and remove Secuquick.
2. Peel the potatoes, let cool and then press through a potato ricer or finely grate them.
3. Peel the onion, clean the spinach and finely chop both. Knead the potatoes and spinach mixture with the egg, Parmesan and breadcrumbs and season well with salt, pepper and nutmeg. Form 8 thick burgers from the mixture.
4. Melt the butter in the pan on highest level, spread around by swirling and place the potato burgers in the pan. Heat up to the roasting window, switch to a low level and roast until the turning point is reached. Turn the burgers and roast until the turning point is reached again.
5. Check the browning and if necessary, finish cooking uncovered for a few minutes.
Tomato salad:
6. Clean the cocktail tomatoes and halve or quarter, clean the spring onion and cut into fine rings. Mix both with oil and balsamic vinegar. Season with salt and pepper.
7. Plate the burger with tomato salad.
This recipe has been tested and approved by AMC.
Reviews