Master chef
Utensils
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare the vegetables
Peel the lower third of the asparagus, halve lengthwise, cut into approx. 1 cm pieces. Cut the spinach into thin strips. Cut the spring onion into thin rings. Tear off the marjoram leaves. Heat the oil in a non-stick frying pan. Add the asparagus, spinach, spring onion and marjoram, sauté for approx. 5 mins., allow to cool slightly.
Luganighe mixture
Peel the sausages, puree in a food processor, transfer to a bowl. Add the vegetables, sunflower seeds, egg and breadcrumbs, season. Knead well by hand until the ingredients form a compact mass.
Burgers
Shape the mixture into 8 balls, flatten a little. Heat the oil in the same pan. Reduce the heat, fry the burgers for approx. 5 mins. on each side.
Serve with: | Spinach salad and wild rice |
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Tip: | Use pork sausages instead of luganighe. |
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