| 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.
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