Potato Burgers with Yogurt Salad Recipe
Category: Main Course | Serves: 4
Potato burgers are a delightful vegetarian option for any mealtime, combining the comforting flavor of potatoes with a tangy yogurt-based salad. This recipe offers a perfect blend of hearty and fresh elements, ensuring a satisfying dish that’s easy to prepare and enjoyable to eat.
Ingredients
Potato Burgers
| Ingredient | Quantity |
|---|---|
| Potatoes | 650 g |
| Red onions | 140 g |
| Breadcrumbs | 60 g |
| Grana Padano DOP (grated) | 50 g |
| Egg | 1 |
| Water | 40 g |
| Extra virgin olive oil | 20 g |
| Fresh thyme | 2 sprigs |
| Fresh sage | 2 sprigs |
| Fresh rosemary | 2 sprigs |
| Fine salt | To taste |
| Black pepper | To taste |
Yogurt Salad
| Ingredient | Quantity |
|---|---|
| Savoy cabbage (shredded) | 80 g |
| Baby spinach leaves | 40 g |
| Green apple (thinly sliced) | 80 g |
| Greek yogurt | 100 g |
| Extra virgin olive oil | 10 g |
| Tabasco® | A few drops |
| Fine salt | To taste |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | ~280 kcal |
| Protein | ~10 g |
| Fat | ~12 g |
| Carbohydrates | ~35 g |
| Fiber | ~5 g |
Instructions
Step 1: Prepare the Potatoes
- Place the potatoes in a large pot and cover them with water. Bring to a boil and cook until tender.
- Once cooked, drain and keep the potatoes warm for mashing later.
Step 2: Sauté the Onions
- Heat 20 g of extra virgin olive oil in a small saucepan over medium heat.
- Add the thinly sliced red onions and sauté until softened. Add water (40 g) to help them stew gently until completely tender. Set aside to cool.
Step 3: Prepare the Herb Mixture
- Finely chop the fresh thyme, sage, and rosemary leaves. Set them aside.
Step 4: Make the Yogurt Salad
- Slice the Savoy cabbage in half, remove the tough central stem, and cut the leaves into thin strips.
- Place the shredded cabbage in a bowl and sprinkle with a pinch of salt. Let it sit for 5 minutes to soften.
- Add the washed and dried baby spinach leaves, thinly sliced green apple, Greek yogurt, olive oil (10 g), and a few drops of Tabasco®.
- Mix thoroughly to combine and set the salad aside for serving.
Step 5: Mash the Potatoes
- While still warm, press the cooked potatoes through a potato ricer (skin on) into a large mixing bowl.
- Add the grated Grana Padano, chopped herbs, and sautéed onions. Season with salt and pepper.
- Lightly beat the egg and add it to the potato mixture. Gradually incorporate breadcrumbs, one tablespoon at a time, until the mixture becomes firm and pliable.
Step 6: Shape the Burgers
- Line your workspace with parchment paper. Place a round ring mold (10 cm diameter) on the parchment.
- Fill the mold with the potato mixture, pressing gently to form a compact patty. Remove the mold carefully and repeat for the remaining mixture.
Step 7: Cook the Burgers
- Heat a skillet over medium heat with a drizzle of olive oil.
- Using the parchment paper for support, carefully lift and place the burgers into the hot skillet. Once the burger is on the skillet, remove the parchment paper.
- Cook the burgers for 3 minutes on one side, then flip gently and cook for another 2 minutes on the other side until golden brown.
Step 8: Serve
- Plate the potato burgers hot and pair them with the fresh yogurt salad.
- Enjoy your hearty yet refreshing meal with family or friends!
Tips for Success
- Texture: If the potato mixture feels too sticky, add a bit more breadcrumbs until it reaches the right consistency.
- Yogurt Salad: Feel free to add nuts or seeds for extra crunch.
- Cooking: Avoid overcrowding the skillet to ensure even cooking and browning.
Serve this wholesome recipe and bring the magic of simple yet flavorful cooking to your table with every bite!
