Saturday, May 14, 2016

Jerusalem artichoke patties

You will need 2 servings
300g Jerusalem artichoke (topinambur)
100 g zucchini (one small)
1 small onion
1 small carrot
20 ml of olive oil
1 egg
50-100g flour

Here you can find a Wholegrain pasta with topinambur, zucchini e walnuts recipe. This is another recipe, easy to make and very tasty. The taste of topinambur is similar to artichokes and potatoes at the same time, very gentle. 
Let’s begin! Clean topinamburs - peel the skin thoroughly, otherwise there will be undercooked pieces. Cut into medium pieces and put them to boil until tender, about 30 minutes. Almost at the end add zucchini.  
Clean and finely chop the onion and carrot. Fry them on low heat. When topinambur is cooked grind it in the food processor, adding other vegetables. Pulse until it becomes a paste and everything is well combined. Mix vegetables with 1 egg in a bowl. Then add flour because with egg dough will be too liquid. If you see that 100gr of flour is not enough add some more. 
Fry on medium or low heat. Cook one side then flip and brown the other side.  Only takes a about 3-5 of minutes on each side.

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