Akkara Patties Recipes

JAMAICAN BEEF PATTIES

Steps:

• For the dough: Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.
• For the filling: Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.
• Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes.

OKRA PATTIES

Steps:

• Heat 1 inch of oil in a large skillet to 375 degrees F (190 degrees C).
• In a large bowl, mix together the okra, onion, salt, pepper, water and egg. Combine the flour, baking powder and cornmeal; and stir that into the okra mixture.
• Carefully drop spoonfuls of the okra batter into the hot oil, and fry on each side until golden, about 2 minutes per side. Remove with a slotted spoon, and drain on paper towels.

BEEF PATTIES

Steps:

• To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
• With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
• For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
• Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
• Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
• Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

JAMAICAN BEEF PATTIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
• Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Bake in preheated oven for 30 minutes, or until golden brown.

AKKARA BALLS

Steps:

• Soak the blackeyed beans overnight (if using dried).
• Next day, if any water is left in the soaked beans, drain it.
• Now, in a blender, grind the beans with salt to taste and black pepper until beans become like a paste.
• Grind until there it is a thick paste but still bit coarse.
• Add little water if needed to make paste.
• Now heat oil in frying pan.
• When oil is hot, scoop one spoonful of paste into oil, repeat until there is no space for more scoops.
• Turn occasionally and remove from oil when brownish in color.
• Ready to serve with chutney or tomato ketchup.

AARSI'S ULTIMATE POTATO PATTIES

Steps:

• Pre-heat the oven at 375 degree.
• Heat oil in a pan. Add turmeric powder, green chilies and onions along with the salt. Sauté until the onions are translucent. Do not brown them.
• Add the potatoes along with coriander powder, red chili powder and the garam masala.
• With regular stirring, cook the potatoes until the mixture starts coming together.
• Now, add the lemon juice and coriander leaves. Stir to combine.
• Remove from heat and let the mixture completely cool.
• In a bowl, lightly beat the egg along with 1 Tbsp of water and keep aside.
• Line a baking tray with aluminum foil or parchment paper. Coat this with cooking spray. Set aside.
• Unfold the thawed pastry sheet on a lightly floured surface.
• If there are ridges in the pastry sheet, gently flatten them with a rolling pin.
• Cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
• Place about 2 Tbsp of potato mixture in the center of each square. I use an ice-cream scoop to make sure that al the patties have equal amount of filling.
• Brush all the four sides with the egg and water solution.
• Take the opposite sides of the square and fold to create a triangle. Seal the ends tight with your fingers. Then crimp them with a fork.
• Place the filled patties on the baking tray.
• Brush the tops and sides of these patties with the egg and water solution.
• With a knife, create a small slit on top of each pastry. This will help the steam to escape during the baking.
• Bake the patties on the medium rack of a pre-heated oven until they are golden brown in color and cooked through.
• Remove from the oven and serve hot with tomato ketchup.
• Enjoy these savory patties with your loved ones!

AKKARA PATTIES

Steps:

• 1. make the batter: wash & drain peas, then soak overnight in cold water. Grind peas in a blender, adding water gradually to form a firm paste. Fold onion, salt & cayenne into mixture (use no more than 1/8 tsp. cayenne first unti you determine how hot you like it). 2. Fry the patties: in a large, deep non-stick skillet, heat a thin layer of the combined oils. Working in batches, drop spoonfuls of pea paste into skillet until it is full, but not crowded, with patties. Cook each patty 3-4 minute until browned on one side. Then turn to brown the other side. Add a few more drops of oil if necessary to ensure the edges of patty become slightly crispy. When both sides are browned, remove fritters witha slotted spoon and drain on paper towels. Garnish with sea salt flakes (optional). Serve warm with tomoato chutney or chili sauce.