Lauren’s Kitchen: Zucchini Rosti Yucca Patty with French Mustard Dressing

September 11, 2015

plant-based diet

This tasty evening meal treat was suggested by the Vedic Chef in the Chopra Center newsletter last month. Since we are rosti fans I wanted to give this unusual set of ingredients a try. I must say, they are simply divine.

An easy-to-make burger with a loose structure, this is juicy, crisp, and light. Excellent served on a fennel salad with arugula.

In case you aren’t familiar with Rosti it originates in Switzerland and is a crispy grated potato cake. In this version Chef Johnny Brannigan includes yucca as a valuable source of anti-oxidants.

Ingredients for the Burger:
2 zucchini, trimmed and sliced lengthways; use a cheese slicer
1 pound yucca root, peeled and baked until soft
1 purple or orange sweet potato or yam, also baked
1 carrot, cut lengthways into very fine slices
1/4 cup finely chopped leek
Sesame seeds
Sunflower oil or sesame oil for frying
2 teaspoons fresh grated ginger root
1 tablespoon Chef Johnny’s Vata seasoning (while this calls for a premade blend I suggest combining any of the following spices to your liking: cardamom, fennel seeds, cumin seeds, dry ginger powder, turmeric, and hing, aka asafoetida)
1 teaspoon organic mustard sauce
1 teaspoon lemon juice
Salt
1/2 teaspoon black pepper

Ingredients for the Dressing:
1 cup olive oil
2 teaspoons apple cider vinegar
1 teaspoon lime juice
1 tablespoon fresh chopped parsley
3 teaspoon fresh thyme
2 teaspoons mustard
1 teaspoon raw honey
1/2 teaspoon black pepper
1/2 teaspoon turmeric
2 teaspoons Chef Johnny’s Vata seasoning (while this calls for a premade blend I sugges combining any of the following spices to your liking:  cardamom, fennel seeds, cumin seeds, dry ginger powder, turmeric, and hing- aka asafoetida)
Salt

Full preparation instructions can be found at the bottom of this newsletter.

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