RECIPE: Savory Burdock Patties

Author:

Category:

Although a common weed in the Northeast, burdock root is an escaped domesticated vegetable from Japan, where it is intentionally cultivated for its hugely nutritious qualities and captivating earthy-sweet taste. It also contains multiple types of powerful antioxidants, is anti-inflammatory, has a high amount of dietary fiber and vitamin B6, and provides inulin, a helpful sugar for sufferers of low blood sugar.

For more about burdock root, and urban foraging, check out Fall Foraging in Boston: Burdock and Wild Greens.

This recipe was adapted from “Wildman” Steve Brill.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
burdock root on cutting board

RECIPE: Savory Burdock Patties


  • Author: Caroline Atwood
  • Yield: Makes 2-inch 24 patties or 12 4-inch patties. 1x

Ingredients

Scale
  • 1 1/2 cups grated burdock root
  • 2/3 cup bread crumbs
  • 1/2 cup sliced carrots, steamed
  • 1 1/2 cups mushrooms sauteed for 5 minutes, until soft and cooked through
  • 1/4 cup chopped olives
  • 1/31/2 cup water or stock
  • 2 eggs
  • 1 1/2 teaspoon fresh thyme, (1/2 teaspoon if using dried)
  • 1 small onion, minced
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper

Instructions

  1. Steam or simmer the grated burdock root. Let it cool, then mix it with all the other ingredients.
  2. Form into small patties and bake them on an oiled cookie sheet at 300℉ for 10-15 minutes. Turn the patties over and bake them another 10-15 minutes, or until done.
  3. Serve plain, with a mayo-siracha sauce or with relish. 

Latest Stories

Your Complimentary Download: Bluedot Kitchen Digital Recipe Collection

Bluedot-Kitchen-Recipe-Collection-Spring-2024Download
Caroline Sörbom
Caroline Sörbom
Caroline Sörbom is a frequent contributor to Bluedot Living. She lives in Cambridge, Mass. Caroline is a graduate from the Boston University Culinary Arts and Gastronomy program and has previously worked for Vergennes Laundry (Vermont) and Black Sheep Bagel (Cambridge).
Read More

Related Articles

LEAVE A REPLY

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Please enter your comment!
Please enter your name here