Spicy peanut burgers with potato scallops
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion; finely chopped |
| 1 | tablespoon | Olive oil |
| 50 | grams | Natural peanuts |
| 1 | teaspoon | Cumin seeds |
| ½ | teaspoon | Mixed spice |
| ½ | 225 g jar crunchy peanut butter | |
| 1 | 125 gram car soft cheese | |
| 2 | tablespoons | Dark soy sauce |
| 1 | teaspoon | Tabasco |
| 1 | teaspoon | Coarsely ground black pepper |
| 2 | 50 g slices white bread | |
| 2 | larges | Floury bread rolls |
| 1 | large | Tomato; sliced |
| 1 | Mini cucumber; sliced | |
| 2 | Little Gem lettuce | |
| Cross & Blackwell tomato and mayonnaise | ||
| ; Taste Twist | ||
| 1 | large | Potato |
| 1 | Egg yolk | |
| 150 | millilitres | Iced water |
| 75 | grams | Plain flour |
| Sunflower oil for shallow frying | ||
Directions
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.