Chicory & Potato Patties

Ingredients

• 1 lbs yellow potatoes
• 2 bunches dandelion greens
• 2 Eggs
• 1-2 cloves garlic whole
• 3/4 cup freshly grated Parmigiano
• salt, pepper, coconut sugar and extra-virgin olive oil to taste

Instructions

1. Boil the potatoes until soft; peel them and mash them while warm. Then, transfer mashed potatoes to a mixing bowl.
2. Rinse the dandelion greens, then blanch it in salted boiling water for 5 minutes.
3. Drain the greens and sauté them in a skillet with extra-virgin olive oil and two whole cloves of garlic. Salt to taste, add a generous pinch of coconut sugar and cook for 5 minutes.
4. Remove the garlic, then remove the greens from the skillet and, as soon as they are cool enough to handle, chop on a cutting board.
5. Add the greens to the mashed potatoes, then crack in the eggs and add the cheese. Adjust salt to taste and mix until all the ingredients are incorporated.
6. Form ten patties with your hands and pan fry for 3-4 minutes each side in a non-stick skillet with just enough extra-virgin olive oil to lightly coat to bottom. Delicately flip the patties and when they are golden brown on both sides, remove and allow to cool down before serving.
7. These are even better the following day!