The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!
These patties were extremely comforting at a time when I feel like I’m falling apart. The stress of juggling 4 jobs has finally taken its toll, and the sub-zero temperatures have left me with massive chilblains on my fingers, which makes handling vegetables (especially from the fridge) an unpleasant experience. Luckily I had my sous chef to hand, brilliant at grating vegetables, without a grumble or a peep. I had varying success with my patties – I won’t mention the disastrous disintegrating fish&rice patties, and also found my sweet potato, ginger & carrot Rösti didn’t bind very well – maybe I should have thrown in another egg…
However, Californian turkey burger was delicious – I sat next to the radiator and imagined I was sitting on a beach….Also, courgette & cheddar fritters were tasty, especially on seeded bread. Potato Rösti came out well which were a pleasant surprise. I had been put off potato pancakes from a young age when being set the task of making latkes for a homework set for religious studies – attempting to grate potatoes with a blunt grater took ages, the potatoes turned grey, I got a C.
Courgette & Cheddar Fritter
Sweet potato, Ginger & Carrot Rosti
Zucchini, prosciutto & cheese fritters
Servings: makes about 8-10 two inch (five cm) fritters
Recipe can be doubled
adapted from http://smittenkitchen.com/2011/08/zucchini-fritters/
This makes a great light lunch or a lovely side dish for dinner.
500 gm (½ lb) zucchini (two medium)
1 teaspoon (5 ml) (7 gm) salt
½ cup (120 ml) (60 g/2 oz) grated cheese, a strong bitty cheese is best
5 slices (30 gm/1 oz) prosciutto, cut into small pieces
½ cup (120 ml) (70 gm/2½ oz) all-purpose (plain) flour plus ½ teaspoon baking powder, sifted together
2 large eggs, lightly beaten
2 spring onions, finely chopped
1 tablespoon (15 ml) chilli paste
1 teaspoon (5 ml) (3 gm) black pepper, freshly cracked
2 tablespoons (30 ml) oil, for frying
Grate the zucchini with a box grater or food processor. Place into large bowl, add salt, wait 10 minutes.
While waiting for the zucchini, pan fry the prosciutto pieces until cooked. Remove from pan and place prosciutto onto rack this will crisp up the prosciutto when it cools. Paper towels tend to make prosciutto soggy if left on them.
When zucchini is ready wrap in a cloth and squeeze dry with as much force as you can you will get a lot of liquid over ½ cup, discard liquid it will be too salty to use.
Return dried zucchini to bowl add prosciutto, cheese, pepper, sifted flour and baking powder, chilli paste, pepper, a little salt and the lightly beaten eggs.
Mix until combined if the batter is too thick you can add water or milk or another egg, if too wet add some more flour. It should be thick and should not flow when placed onto the frying pan.
Preheat a frying pan (cast iron is best) until medium hot, add 1/3 of the oil wait until it shimmers.
Place dollops of batter (about 2 tablespoons each) onto the fry pan widely spaced out, with the back of a spoon smooth out each dollop to about 2 inches (5 cm) wide, do not make the fritters too thick. You should get three or four fritters in the average-sized fry pan. Lower heat to medium
Fry for 3-4 minutes the first side, flip, then fry the other side about 2-3 minutes until golden brown. Repeat for the remaining batter. Adding extra oil as needed.
Place cooked fritters into a moderate oven on a baking dish for 10 minutes if you want extra crispy fritters.
Servings: makes about 10 burgers
Recipe can be doubled
adapted from Cooking Light Magazine September 2005:
½ cup (120 ml) ketchup
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) fat-free mayonnaise
½ cup (120 ml) (60 gm/2 oz) finely chopped shallots
¼ cup (60 ml) (30 gm/1 oz) dry breadcrumbs
1 teaspoon (5 ml) (6 gm) salt
1 teaspoon (5 ml) Worcestershire sauce
¼ teaspoon (¾ gm) freshly ground black pepper
3 garlic cloves, minced
1¼ lbs (600 gm) ground turkey
1¼ lbs (600 gm) ground turkey breast
10 (2-ounce/60 gm) hamburger buns
10 red leaf lettuce leaves
20 bread-and-butter pickles
10 (1/4-inch thick/5 mm thick) slices red onion, separated into rings
2 peeled avocados, each cut into 10 slices
3 cups (750 ml) (60 gm/2 oz) alfalfa sprouts
1. Prepare the grill to medium-high heat.
2. To prepare sauce, combine first 3 ingredients; set aside.
3. To prepare patties, combine shallots and the next 7 ingredients (through turkey breast), mixing well. Divide mixture into 10 equal portions, shaping each into a 1/2-inch-thick (1¼ cm thick) patty. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
4. Spread 1 tablespoon sauce on top half of each bun. Layer bottom half of each bun with 1 lettuce leaf, 1 patty, 2 pickles, 1 onion slice, 2 avocado slices, and about 1/3 cup of sprouts. Cover with top halves of buns.
Yield: 10 servings (serving size: 1 burger) – Nutritional Information – CALORIES 384(29% from fat); FAT 12.4g (sat 2.6g,mono 5.1g,poly 2.8g); PROTEIN 31.4g; CHOLESTEROL 68mg; CALCIUM 94mg; SODIUM 828mg; FIBER 3.9g; IRON 4mg; CARBOHYDRATE 37.5g
Nutritional information provided above is correct for the recipe as written. When I make these burgers, the only ingredients I change are using regular mayo, and dill pickles. My red lettuce of choice is radicchio. I’ve both grilled and pan fried these burgers and both are delicious. If you decide to pan fry, you’ll need a little extra fat in the pan – so use about 2 tsp. of extra virgin olive oil, or canola oil before laying your patties on the pan. Cook for approximately 5 minutes on each side, or until done. Do not overcook as the patties will dry out and not be as juicy and tasty
Servings: makes two large rösti
adapted from a family recipe
The classic rösti; cheap, easy and so tasty.
1 kg (2½ lb) potatoes
1 teaspoon (5 ml) (6 gm) salt
2 teaspoons (10 ml) (6 gm) black pepper, freshly milled
1 large egg, lightly beaten
2 tablespoons (30 ml) (½ oz/15 gm) cornflour (cornstarch) or use all-propose flour
3 tablespoons (45 ml) oil, for frying
Grate lengthwise the peeled potatoes with a box grater or a food processor.
Wrap the grated potato in a cloth and squeeze dry, you will get a lot of liquid over ½ cup, discard liquid since it is full of potato starch.
Return dried potato to bowl add the egg, cornflour, pepper, and salt.
Mix until combined.
Preheat a frying pan (cast iron is best) until medium hot, add 2 teaspoons of oil wait until oil shimmers.
Place half of mixture into the pan, flatten with a spoon until you get a smooth flat surface. Lower heat to medium.
Fry for 8-10 minutes (check at 6 minutes) the first side, flip by sliding the rösti onto a plate then use another plate invert the rösti then slide it back into the pan, then fry the other side about 6-8 minutes until golden brown. Repeat to make another rösti