Name: Spicy Peanut Burgers with Potato Scallops
Ingredients: 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; 1 lg Potato; 1 Egg yolk; 150 ml Iced water; 75 g Plain flour; Sunflower oil for shallow frying

Feelings of sorrow alone aren't necessarily conviction. We can be sorrowful for many reasons, including selfish ones. We can be sorry for the bad consequences of our sin, sorry we were caught, sorry we lost someone's respect. The kind of worldly grief can't begin to address the true offense of sin, and it can't begin to change us [see 2 Cor. 7:8-9]. Only godly grief brings repentance. And only repentance testifies to the surgical effect of God's truth applied to our sinful hearts.

Dave Harvey

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Can’t, Cook, Won’t, Cook	2	servings

INGREDIENTS

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
1	lg	Potato
1		Egg yolk
150	ml	Iced water
75	g	Plain flour
		Sunflower oil for shallow frying

INSTRUCTIONS

FOR THE POTATO SCALLOPS
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
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”