Mollie Katzen Inspired Potato And Broccoli Burgers Recipes

MOLLIE KATZEN-INSPIRED POTATO AND BROCCOLI BURGERS

Steps:

• Bring a medium pot of water to a boil and salt generously. Place broccoli in a strainer and dip into the boiling water for 1 minute, then remove. Rinse with cold water and shake out excess, then drain on paper towels.
• Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a bowl and mash with a fork. The skins will break up in the mash. Stir in broccoli and remaining ingredients except the ground walnuts and oil. Season generously with salt, combine well, taste and adjust seasonings.
• Place ground walnuts in a wide bowl. Scoop out about 1/3 cup of burger mixture and form into a ball (you can moisten your hands to prevent sticking). Roll in the walnuts, then gently flatten into a patty. Place on a plate or sheet pan and continue to shape all of the patties. Refrigerate for 1 hour or longer.
• When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.

POTATO LEEK SOUP

Steps:

• Scrub the potatoes and cut them into 1 inch chunks.
• Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
• Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
• Remove from heat, and let it cool until it's no longer too hot to puree.
• Puree the soup in a blender or food processor in batches.
• Return the puree to the pot.
• Stir in the milk.
• Add black pepper to taste and adjust salt if necessary.
• Serve hot or cold, possibly topped with a sprinkling of fresh hebs.