Beetroot bakes with porcini
- Preparation and cooking time
- Total time
- You need to bake beetroots and cook potatoes in advance.
- More effort
- Serves 4
Ingredients
- 40 g dried porcini
- 10 beets, baked and peeled
- 2 potatoes, cooked and peeled
- 1 onion
- 2 garlic cloves
- 8 sage leaves
- 1 spring onion
- 1 egg
- 80 ml creme fraiche
- 2 tsp garlic tomato paste
- 40 ml water
- oliven oil
- salt, pepper
Method
- STEP 1Put the dried mushrooms in a bowl, pour boiling water over and leave to soak for 20 mins.
- STEP 2Grate the beets and the potatoes on the largest holes of a grater into a colander. Mix.
- STEP 3Chop the sage leaves and the spring onion. Mix with the grated beets and potatoes.
- STEP 4Peel and chop the onions and the garlic cloves.
- STEP 5Heat skillet over medium heat and warm the oil.
- STEP 6Add the chopped onion and the chopped garlic to the skillet and cook, stirring occasionally, about 5 minutes.
- STEP 7Drain the mushrooms and chop.
- STEP 8Add the chopped mushrooms to the skilled and cook, stirring occasionally, about 10 minutes.
- STEP 9Mix the cooked mushrooms and the onions with the beet mix.
- STEP 10Whisk 1 egg and stir into the beet mix. Mix well.
- STEP 11Season.
- STEP 12Warm the oil in the skillet again.
- STEP 13Put the flour onto a plate. Take some of the mix, pat into a burger, then dip in the flour and fry on each side.
- STEP 14Place the fried burgers on a oven proof dish.
- STEP 15Mix the creme fraiche, the tomate garlic paste and the water and pour over the dish.
- STEP 16Heat oven to 200C fan and bake for 20 minutes.