Servings:
4
Prep time:
15
Cooking time:
25
INGREDIENTS
- - 70g corn cous cous
- - 150g potatoes
- - 80g dandelion
- - 4 asparaguses
- - 1 teaspoon turmeric
- - extra virgin olive oil
- - corn flour
- - nutmeg
- - salt
- For the salad:
- - 150g valerian salad
- - 50g dandelion
- - 2 handfuls mixed edible flowers
- - 1 lemon
- - soy sauce
- - extra virgin olive oil
INSTRUCTIONS
- Boil 100ml salted water and add the turmeric. In the meantime, place the cous cous in a glass bowl, stir with a fork, pour the boiling water on it and cover with a lid. Let it sit for 4 minutes.
- Steam the peeled and chopped potato for 10 minutes, and steam the sliced asparaguses and dandelion leaves for 5 minutes too.
- In a food processer, chop the asparaguses and the dandelion, adding a few water if needed, then incorporate the mixture to the mashed potatoes.
- Add the cous cous too, and use this batter to create some round croquettes. Roll them in the corn flour and place them on a tray covered with oiled parchment paper. Drizzle some olive oil on top of them and grill them for 10 minutes, until golden.
- Prepare the salad. In a bowl, combine the valerian salad and the smaller dandelion leaves. Season them with a dressing made with 3 tablespoon olive oil, the juice of a lemon and soy sauce.
- Plate the salad, place the croquettes on top and complete with some lemon zst and the edible flowers.
