Spicy Peanut Burgers with Potato Scallops
- 1 sm Onion; finely chopped
- 1 tb Olive oil
- 50 g Natural peanuts
- 1 ts Cumin seeds
- 1/2 ts Mixed spice
- 1/2 225 g jar crunchy peanut
- -butter
- 1 125 gram car soft cheese
- 2 tb Dark soy sauce
- 1 ts Tabasco
- 1 ts Coarsely ground black pepper
- 2 50 g slices white bread
- 2 lg Floury bread rolls
- 1 lg Tomato; sliced
- 1 Mini cucumber; sliced
- 2 Little Gem lettuce
- Cross & Blackwell tomato and
- -mayonnaise
- ; Taste Twist
--------------------------FOR THE POTATO SCALLOPS--------------------------
1 lg Potato
1 Egg yolk
150 ml Iced water
75 g Plain flour
Sunflower oil for shallow
-frying
1 Cook the whole potato in a pan of boiling salted water for 10-12 minutes.
Heat the oil in a medium non-stick frying pan.
2 Roughly chop the peanuts and cook in the pan with the onion, cumin seeds
and mixed spice for 2-3 minutes until golden.
3 Break the bread into a food processor, leaving the crusts on, and whiz to
make fine crumbs.
4 In a large bowl, mix together the breadcrumbs, peanut butter, soft
cheese, soy sauce, Tabasco and pepper.
5 Stir the onion mixture and shape into two burgers, though there is enough
to make four.
6 Wipe the frying pan clean with kitchen paper and return to the heat. Cook
the burgers for 3-4 minutes on each side until golden.
7 For the Potato Scallops: Drain and cool the potato and cut into 1cm wide
slices. Season with salt and pepper and set aside.
8 Heat 2cm oil in a separate frying pan. Sieve the flour onto the water and
egg mixture. Then loosely stir together to make a thick, lumpy batter.
9 For the Batter: Separate the egg and whisk the egg yolk with the iced
water. Discard the egg whites.
10 Dip the sliced potatoes into the batter and cook for 1-2 minutes on each
side until crisp and golden. Slice the lettuce and arrange on the base of
the burger buns with the tomato and cucumber.
11 Place a burger on top of each bun and squeeze over a swirl of ketchup
and mayonnaise. Place the lid on top and transfer to a plate. Drain the
potato scallops on kitchen paper and pile on top of the plate with the
burgers.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
1 lg Potato
1 Egg yolk
150 ml Iced water
75 g Plain flour
Sunflower oil for shallow
-frying
1 Cook the whole potato in a pan of boiling salted water for 10-12 minutes.
Heat the oil in a medium non-stick frying pan.
2 Roughly chop the peanuts and cook in the pan with the onion, cumin seeds
and mixed spice for 2-3 minutes until golden.
3 Break the bread into a food processor, leaving the crusts on, and whiz to
make fine crumbs.
4 In a large bowl, mix together the breadcrumbs, peanut butter, soft
cheese, soy sauce, Tabasco and pepper.
5 Stir the onion mixture and shape into two burgers, though there is enough
to make four.
6 Wipe the frying pan clean with kitchen paper and return to the heat. Cook
the burgers for 3-4 minutes on each side until golden.
7 For the Potato Scallops: Drain and cool the potato and cut into 1cm wide
slices. Season with salt and pepper and set aside.
8 Heat 2cm oil in a separate frying pan. Sieve the flour onto the water and
egg mixture. Then loosely stir together to make a thick, lumpy batter.
9 For the Batter: Separate the egg and whisk the egg yolk with the iced
water. Discard the egg whites.
10 Dip the sliced potatoes into the batter and cook for 1-2 minutes on each
side until crisp and golden. Slice the lettuce and arrange on the base of
the burger buns with the tomato and cucumber.
11 Place a burger on top of each bun and squeeze over a swirl of ketchup
and mayonnaise. Place the lid on top and transfer to a plate. Drain the
potato scallops on kitchen paper and pile on top of the plate with the
burgers.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
