Spicy Peanut Burgers With Potato Scallops
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 2 | Servings | ||
INGREDIENTS
| 1 | Onion, finely chopped | |
| 1 | T | Olive oil |
| 50 | g | Natural peanuts |
| 1 | t | Cumin seeds |
| 1/2 | t | Mixed spice |
| 1/2 | 225 g jar crunchy peanut | |
| butter | ||
| 1 | 125 gram car soft cheese | |
| 2 | T | Dark soy sauce |
| 1 | t | Tabasco |
| 1 | t | Coarsely ground black pepper |
| 2 | 50 g slices white bread | |
| 2 | Floury bread rolls | |
| 1 | Tomato, sliced | |
| 1 | Mini cucumber, sliced | |
| 2 | Little Gem lettuce | |
| Cross & Blackwell tomato and | ||
| mayonnaise | ||
| Taste Twist | ||
| 1 | Potato | |
| 1 | Egg yolk | |
| 150 | Iced water | |
| 75 | g | Plain flour |
| Sunflower oil for shallow | ||
| frying |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1018
Calories From Fat: 610
Total Fat: 70g
Cholesterol: 212.1mg
Sodium: 1333.1mg
Potassium: 1145.1mg
Carbohydrates: 84.5g
Fiber: 8.9g
Sugar: 7.8g
Protein: 19.5g