Jerusalem Artichoke Patties with Cabbage and Chimichurri Sauce

Main Dishes | Author's cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from Chef John Smith at the Bistro

Ingredients

Jerusalem Artichoke - 4.2 oz
Potato - 2.8 oz
Cauliflower - 7.1 oz
Coconut Milk - 1 fl oz
Celery salt - 0 oz
Dried avellana - 0 oz
Salt - to taste
Ground Black Pepper - to taste
Cilantro - 0.7 oz
Olive Oil - 1 fl oz
Mild Chili Spice - 0.2 oz

Step by Step guide

Step 1

Roast the Jerusalem artichokes in parchment paper at 356°F for twenty minutes. Pass through a sieve, then add salt to taste. Shape into patties. Fry on both sides until golden brown.

Step 2

Boil the cauliflower until tender. Then drain the water, add coconut milk and salt, and simmer for another minute. Blend until smooth.

Step 3

Chop the cilantro and pepper, then add olive oil.

Step 4

Place the cauliflower puree on a plate. In the center of the plate, add two Jerusalem artichoke patties. Drizzle chimichurri sauce over the top and sprinkle with dried olives. Garnish with slices of cauliflower that have been lightly charred with a torch, and with celery leaves.