For about 8 buns (relax!! you can also buy your buns at every bakery)

  • 250 g   unpeeled potatoes
  • 5 tbsp   milk
  • 21 g       yeast
  • 3           eggs
  • 240 g   whole grain spelt flour
  • 220 g   whole wheat flour
  • 2 tsp     salt
  • 60 g     unsalted butter

scrub the potatoes clean and cover them with cold water (this will help them cook more evenly). stir 1 tsp of salt into the water and set a pan over medium-high heat. bring the water to boil and immediately reduce the heat. check  the potatoes after 15 minutes and leave them in the fridge over night. peel and puree them with 5 tbsp of milk.

work your potato puree with yeast, 2 eggs, flour, salt and butter until all braingredients are well combined and turn in a nice consistent dough. cover the dough and leave it for about 40 minutes in a warm place. form the dough into 8 same-sized buns and leave them on a baking tray for 30 more minutes. preheat the oven at 200°C.

beat 1 egg and gently brush your buns with it. cover the top of the buns with some flaxseeds and some pumpkinseeds. bake buns in the oven for about 12-15 minutes or until they turn golden.

For the patty

  • 280 g quinoa
  • vegetable stock
  • 110g oat meal
  • 280 g beetroot, pureed
  • 1 chili
  • 1 red onion finely chopped
  • parsley, finely chopped
  • salt & pepper
  • 3 garlic cloves, chopped
  • 8-10 mint leaves
  • 3 eggs
  • 2 tsp olive oil

combine vegetable stock and quinoa in a medium saucepan and bring to boil (ratio: 1 cup of quinoa for 2 cups of vegetable stock). cover, reduce heat and simmer for about 20 minutes (or until liquid is absorbed). stir in puréed beetroot and all other ingredients.

form patties, add a tbsp of oil in a pan and fry them over low heat for about 2 minutes on each side.

For the sauce  

  • 2 avocado
  • 250 g curd cheese
  • ½ tsp salt
  • 1 squeezed lime 

using a fork roughly mash the avocado. combine cheese, salt and lime and stir together.

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