Pumpkin, potatoes and oats are the protagonists of this versatile, delicious recipe that will make even the little ones appreciate vegetables.
METHOD Wash and peel the pumpkin and potatoes, peel them, cut them into chunks and steam them using a rack. Once cooked, let them cool and mash them with a fork until the mixture is smooth. Incorporate the paprika, the minced herbs and the oat flakes. Season with salt and pepper. Place the 5 cm diameter pastry ring on baking paper or food silicone and make the mini burgers, pressing the dough with your fingers until you obtain discs about 1.5 cm thick. Heat some extra virgin olive oil in an iron or non-stick pan and cook the mini burgers on both sides for a few minutes, until they are golden brown. Serve hot.
The recipe was published in Terra Nuova in October. Here is the link for the purchase.