Menu
RECIPES
| Calories | 167,3 Kcal |
| Fat | 2,78 g |
| of which saturated fat | 1,51 g |
| Carbohydrates | 13,0 g |
| of which sugar | 4,25 g |
| Proteins | 3,73 g |
| Salt | 0,15 g |
| Calories | 167,3 Kcal |
| Fat | 2,78 g |
| of which saturated fat | 1,51 g |
| Carbohydrates | 13,0 g |
| of which sugar | 4,25 g |
| Proteins | 3,73 g |
| Salt | 0,15 g |
Peel and cut potatoes into pieces. Bring lightly salted water to a boil. Add the potatoes and boil for 10-15 minutes until tender when pierced with a fork. Drain Peel and grate beetroot using the “coarse” side of your grater. Chop garlic. Mix sautéed beetroot with flour, breadcrumbs, and egg. Form “burgers” with your hands or two spoons. Heat milk in the microwave or on the stove. Mash the potato with a hand blender or fork. Incorporate butter and milk until you achieve a creamy consistency. Stir well, and you can use a whisk or electric beater if you have one. Cut shallot and apple into julienne. Create parmesan Serve beetroot burgers with mashed potatoes and apple salad. Peel and cut potatoes into pieces. Bring lightly salted water to a boil. Add the potatoes and boil for 10-15 minutes until tender when pierced with a fork. Drain Peel and grate beetroot using the “coarse” side of your grater. Chop garlic. Mix sautéed beetroot with flour, breadcrumbs, and egg. Form “burgers” with your hands or two spoons. Heat milk in the microwave or on the stove. Mash the potato with a hand blender or fork. Incorporate butter and milk until you achieve a creamy consistency. Stir well, and you can use a whisk or electric beater if you have one. Cut shallot and apple into julienne. Create parmesan Serve beetroot burgers with mashed potatoes and apple salad. Cooking step by step
The potatoes:
and set aside. 
The beetroot:
Heat a dash of oil in a pan and sauté beetroot and garlic for approx 5-10 min until almost dry. Season with salt and pepper.
Set aside in a bowl. 
The burgers:
Aim for approximately 3 burgers per beetroot in your kit. It’s easier to cook them if they’re not too large.
Reheat the pan with a dash of oil and fry your burgers for 3-4 min on each side over medium heat until golden and firm. 
The mashed potatoes:
Season to taste with salt and pepper. 
The salad:
flakes with a peeler. Mix tender sprouts, apple*, shallot*, and parmesan. Dress with olive oil and season with salt and pepper.
*) Add to taste. Sometimes they come quite large! 
Your meal:
Cooking
step by stepThe potatoes:
and set aside. 
The beetroot:
Heat a dash of oil in a pan and sauté beetroot and garlic for approx 5-10 min until almost dry. Season with salt and pepper.
Set aside in a bowl. The burgers:
Aim for approximately 3 burgers per beetroot in your kit. It’s easier to cook them if they’re not too large.
Reheat the pan with a dash of oil and fry your burgers for 3-4 min on each side over medium heat until golden and firm. The mashed potatoes:
Season to taste with salt and pepper. The salad:
flakes with a peeler. Mix tender sprouts, apple*, shallot*, and parmesan. Dress with olive oil and season with salt and pepper.
*) Add to taste. Sometimes they come quite large! Your meal:
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