1 Peel the potatoes and cook for about 30 minutes in boiling salted water. Then drain and leave to cool slightly. Press through a potato ricer into a bowl and stir in the starch, the egg, and the flour. Season with salt, pepper and nutmeg. Rinse the parsley, shake dry, and chop finely. Divide the dough into 8 parts. Shape into patties and sprinkle with the parsley. Wrap with the cheese. Cover with breadcrumbs and pan-fry in hot clarified butter over medium heat for approximately 5 minutes per side.
2 Rinse the arugula, shake dry and place on plates.
To serve, place the burger on the salad and serve garnished with pepperoncini slices.