Fresh and organic, these delightful potato and broccoli burger! Also the leeks … a delicious smell and taste ditto.
It is also a multi-purpose dish because this burgers can be served perfectly as a starter (with a salad with it), main course or just ‘fast food style’ between a crusty sandwich with a few slices of tomato, lettuce, onion and a little veganaise. However, they are not always easy, because quite fall apart quickly. That’s why; Carefully turn over and they should not be too large. It does him well.
- 1/2 broccoli
- 3 large potatoes
- 1 stalk Leek
- 70 gram flour
- few basil leaves
- 3 tsp No-Egg
- little nutmeg
- Pepper (to taste)
- Salt (to taste)
- Cut the broccoli into florets, peel the stem of the broccoli and cut it into small pieces. Blanch everything in a pot of boiling water for 5 minutes. Drain but keep the cooking liquid. Rinse the florets (and the stem pieces) with ice cold water. Drain well.
- Peel the potatoes and cook them in the cooking liquid. Meanwhile, cut the leek into small rings and stew in some oil until done.
- Mash the potatoes and broccoli finely. Finely chop the basil and parsley and add them to the mixture along with the leek and flour. Mix everything well until all traces of 'Harry Potter Style' flour are gone 🙂
- Mix 3 tsp No-egg with 6 tbsp soy milk and stir well. Spoon it slowly through the potato / broccoli / leek mixture
- Season the mass with salt, pepper and a little nutmeg.
- Dust your work surface with some flour and make flat burgers from the puree (± 7 cm in diameter and ± 1.5 cm high). Roll the burgers through the flour.
- Heat some olive oil in a pan and brown the burgers on both sides
We ate them ourselves with some lettuce, tomato (indeed quite cliché 🙂 and a salad of raw mushroom slices with a dressing of olive oil, lemon, mustard and fresh dill. But you can serve these burgers with anything.
Boil, bite and melt! Be sure to let me know your responses.