Goat cheese and sweet potato burger with cranberries

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel, wash and chop the sweet potatoes, cover and stew in 250 ml salt water for about 20 minutes. Drain the sweet potatoes, mash them until mashed and let them cool down for 10-15 minutes

2. 2

   Peel and finely dice the shallots and garlic. Heat 1 tbsp. butter and sauté shallots and garlic briefly until translucent. Season the potato mixture with approx. 1 tsp salt, coriander and pepper. Gradually stir in shallots, egg and flour with a wooden spoon (if the potato mixture is too soft, knead in a spoonful of flour). Form the cooled mixture into 4 hamburger patties

3. 3

   Heat 2 tablespoons of butter in a frying pan and fry the hamburgers for about 10 minutes, turning them over. Wash mint, shake dry, pluck leaves from the stalks and chop finely. Wash lime hot, grate dry, finely grate peel, halve fruit and squeeze juice from one half. Mix salad cream, mint, 2-3 teaspoons lime juice and peel, season with salt and pepper.

4. 4

   Mix the crème fraîche and cranberries lightly. Clean the salad, wash and shake dry. Cut the rolls in half horizontally, spread the lower halves with mint cream and cover the salad

5. 5

   Cut the cheese into slices. Cover finished patties with goat's cheese and melt under the hot grill of the oven for about 2 minutes. Cover prepared bread roll halves with patties, cranberry cream and bread roll halves

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
920 kcal

CARBS
136 g

FATS
31 g

PROTEINS
22 g