Asparagus, purslane and white bean burgers

Guestblogger Cantor spend some time in the kitchen again, to create a beautiful dish to share with you guys. This time it’s a Blond and Green dish – because it’s spring again. Unfortunately it’s just not yet the time for white asparagus, but the green variety is delicious too and a healthy alternative!

In this recipe it’s all about 2 special vegetables: green asparagus and purslane.

Serves 4

Ingredients potato purslane balls:
– 500 gr potatoes
– 500 gr purslane
– 20 gr lavage root (chopped)
– 10 gr lavage leaves (dried)
– 5 gr celery powder
– ½ celery stalk (chopped)
– 2-3 cloves smoked garlic

How to prepare:
Boil the potatoes in water with the added herbs until they are done. This takes about 20 minutes. Catch the cooking water and set aside (you need it for the sauce so don’t throw it away!). Decorate the plates with raw purslane on the edges. Cut the remaining purslane just a little. Mash the potato and add the raw purslane. Season with salt and pepper to your taste. Use an ice spoon and put three scoops of the mash on each plate.

Not So Stuffy, asparagus and purslane recipe, vegan

Ingredients green asparagus:
– 1 bundle fresh green asparagus (at least 16)
– 300 cl of white wine
– pinch of mace
– salt and pepper to taste

How to prepare:
Remove the bottom part of the green asparagus. Then cook the asparagus for about 10 minutes in the wine and enough water to immerse them. Turn off the heat and cover the pan. An alternative is to grill them in a grilling pan in a little olive oil for 5-8 minutes on all sides.

Ingredients burgers:
– 150 gr of Pandan rice
– 150 gr giant white beans
– half a tsp cider vinegar
– fresh parsley

How to prepare:
Cook the rice (according to the instructions on the package) and let rest to cool and dry. Chop the beans and parsley. Add the rice with a little bit of salt and pepper to the parsley and beans mixture and add half a tsp of cider vinegar too. Stir and make burgers from the beans and rice mixture. Put the burgers in the cylinders and press down. Leave the burgers in the cylinders and let rest in the fridge.  Fry the burgers in a hot pan in some oil. Bake the burgers until they are a bit crispy and brown. Turn them (leave the cylinder) and bake for 1-2 minutes on this side until crispy and browned.

Ingredients sauce:
– 1 cup potato and herbs cooking liquid
– 3 tsp coconut oil
– 1-2 tbsp potato or corn starch
– 1 tsp cider vinegar
– salt and pepper (to taste)
– fresh parsley, finely chopped

How to prepare:
Use about 1/2 a cup of the cooking water. Add some coconut oil and a tbsp of potato starch. Bring it to an almost boil and let simmer and thicken for about 4 minutes. Add more cooking liquid if sauce is too thick and more starch if sauce is too liquid. Add a tsp of cider vinegar and at the end add the fresh chopped parsley. Season with a little bit of salt and pepper to taste.

Not So Stuffy, purslane and asparagus recipe, vegan

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