Kookoo with Asparagus

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g asparaus, thinner reen
  • 1 bunch parsley, chopped
  • 1 bunch peppermint, chopped
  • 5 spring onion (s), chopped
  • 50 g spinach, chopped
  • 50 g walnuts (tree nuts), chopped
  • 5 egg (s)
  • 0.5 teaspoon ½ turmeric
  • 0.25 teaspoon ¼ cumin
  • a bit salt
  • some pepper
  • 1 handful barberries, dried
  • some sunflower oil
Kookoo with Asparagus
Kookoo with Asparagus

Instructions

  1. Peel the asparagus and cut into pieces approx. 3 cm long, then simmer in salted water until soft. I used Thai asparagus, which is very thin and therefore didn`t have to pre-cook the asparagus.
  2. Put all the chopped spices in a saucepan, mix in the asparagus, season well. Add the chopped walnuts and the barberries and mix everything with the eggs.
  3. Heat some oil in a flat pan and pour in the mixture. Fry on a low fire for about 10 minutes, then place a plate on top and turn like a hash brown. Slide back into the greased pan and simmer on this side for another 10 minutes. Serve hot!

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