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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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