Buckwheat burgers with Jerusalem artichoke noodles

Jerusalem artichoke "noodles" is an absolutely new favorite. By serving them with hemp seeds and/or nuts on top, they can easily be served for themselves. For those who want to make vegetarian burgers without egg, buckwheat is the perfect base since it has such good binding properties. The rest of the ingredients in the burgers can be replaced with other herbs for the desired taste.


Recipe 
(serves 4 people) 

Buckwheat burgers

2,5 dl buckwheat
4 dl sun-dried tomatoes
1 bunch basil
1 yellow onion
1 pinch cayenne pepper
4 tablespoons extra virgin olive oil
Sea salt to taste
Black and white sesame seeds to the breading (about 1-2 dl)
 
Let the buckwheat boil (after they have been rinsed) in the double amount of water for about 10 minutes, or until soft. Let them cool down. Then mix all the ingredients until a smooth paste in a blender. Form the paste into small burgers and roll them in sesame seeds. They can either be baked at 170 degrees for 30-40 minutes in the oven, or be fried in the pan. I prefer to use the oven because it is easier and I can use that time to prepare the noodles.


Jerusalem artichoke noodles

10-20 Jerusalem artichokes (depending on how much you want)
150-200 g baby spinach
1-2 cloves of garlic
1-2 lime
2-4 tablespoons tamari sauce

Use either a spiralizer or a potato peeler to cut the Jerusalem artichokes, and then sprinkle tamari sauce and lime over. Heat a pan with olive oil and minced garlic, then put the Jerusalem artichokes in the hot pan and fry lightly until some of the liquid has evaporated. Finally, stir in baby spinach and remove from pan. Ready to serve!


Oppskrift
(4 personer)


Bokhvete burgere

2,5 dl bokhvete
4 dl soltørkede tomater
1 bunt basilikum
1 gul løk
1 knivsodd cayennepepper
4 ss extra virgin olivenolje
Smak til med havsalt
Sorte og hvite sesamfrø til panering (ca 1-2 dl)

Kok bokhveten i dobbel mengde vann i ca 10 minutter, eller til de er myke. La de kjøle seg ned. Miks deretter alle ingrediensene til en jevn røre med en stavmikser eller i en kjøkkenmaskin. Form røren i mindre kuler eller til burgere, og rull de i sesamfrø. De kan enten stekes i ovnen på 170 grader i 30-40 minutter, eller stekes i pannen. Jeg foretrekker å steke de i ovnen fordi man slipper stekeos, samt at tiden kan brukes til å lage nudlene.


Jordskokknudler
 
10-20 jordskokker (avhengig av hvor mye du ønsker)
150-200 g baby spinat
1-2 fedd hvitløk
1-2 lime
2-4 ss tamari saus

Bruk enten en spiralizer eller en potetskreller for å kutte jordskokken. Bland deretter tamarisaus og lime med jordskokken før steking. Varm en panne med olivenolje og finhakket hvitløk, hell deretter jordskokken over i den varme pannen og la de stekes lett til en del av væsken har fordampet. Til slutt rør inn spinaten og ta av pannen. Klare til servering!