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Crispy pasta burger with grilthead

Crispy pasta burger with grilthead


  1. For the dip hard-boil the eggs for 10 minutes. Then rinse under cold water.
  2. Mix egg-yolk with mustard. While mixing stir in the oil little by little. Mix with cucumber liquid, sour cream and herbs.
  3. Peel the eggs. Dice eggs, pickle and anchovies. Mix with the dip and season with slat and pepper. Put in the fridge.
  4. For the fritters cook the pasta in boiling salted water until al dente. Drain and rinse under cold water.
  5. In the meantime mix egg with cream, flour and thyme. Season with salt, pepper and nutmeg. Mix with pasta.
  6. Heat up oil in a pan. Put a dessert ring shape in the pan and fill with some of the fritter mixture. Fry on both sides on medium-high heat until golden brown. Keep on doing 8 times. Drain them on kitchen paper.
  7. For the grilthead wash the fish under cold water, pad dry and dice. Peel and dice the onions. Mix all ingredients for the grilthead-fritters and season with salt and pepper.
  8. Heat up oil in a pan and fry 8 grilthead-frittlers like the other fritters in the shape. Also drain on kitchen paper.
  9. Clean and wash the lettuce. Spin-dry. Wash the tomato and cucumber and cut into slices. Peel the onion and cut into thin rings. 
  10. To make the burger coat one fritter with 1 tbsp dip. Top with lettuce, grilthead-fritter, tomato slice, second grilthead-fritter, cucumber slice and onion ring. Finish with a second tbsp dip and fritter on top. Fix with a skewer.
  11. Prepare the other 3 pasta burgers the same way and serve.

Ingredients [4 servings]

  • 1 red onion
  • 2 tomatoes
  • ¼ cucumber
  • ½ lettuce

For the dip

  • 1 egg
  • 1 egg yolk
  • ½ tbsp mustard
  • 75 ml (1/3 cup) corn oil
  • 1.5 tsp liquid of the cucumber
  • 50 g (2 oz) sour cream
  • ½ bunch fresh herbs
  • 1 pickle
  • 1-2 anchovies
  • 1 pinch of sugar

For the fritters

  • 85 g (3 oz) buckwheat pasta
  • 1 egg
  • 65 g (2.3 oz) cream
  • 65 g (½ cup) flour
  • 1.5 tsp lemon thyme, chopped
  • salt, pepper
  • nutmeg

For the grilthead-fritters

  • 175 g (6.25 oz) grilthead
  • 1 red onion
  • 2 tbsp parsley, chopped
  • 25 g (1 oz) breadcrumbs
  • 1 egg
  • salt, pepper
  • 1 tbsp lemon juice
  • oil for frying
  • 4 skewers