POTATO AND PEA PATTIES WITH INDIAN SPICES
This is another one of Suvir Saran's ideas, which I have adapted. The whole spices in this mix contribute not only amazing flavors, but texture as well. I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
Provided by Martha Rose Shulman
Categories dinner, lunch, burgers, main course
Time 45m
Yield 8 patties
Number Of Ingredients 12
Steps:
- Peel cooled baked sweet potatoes and place in a large bowl.
- Place quartered red potatoes in a steamer over 1 inch of boiling water and steam for 15 to 20 minutes, until tender. Remove from heat and add to bowl with sweet potatoes. Mash potatoes together. The red skins will fall apart. Stir in cilantro.
- Combine 2 tablespoons of the oil with ground red chiles or red pepper flakes, coriander seeds and cumin seeds in a large, heavy skillet and heat over medium-high heat until cumin is fragrant and golden-brown, 1 to 2 minutes. Stir in cayenne and then scrape in potato mixture and salt to taste. Stir in peas and cook just until potatoes and peas are warmed through, about 2 minutes, stirring and scraping the bottom of the skillet often to work in any browned bits. Transfer mixture to a large bowl. Stir in lemon juice, taste and adjust salt, and set aside to cool completely.
- Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll ball in the panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
- When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 263 milligrams, Sugar 4 grams
OLD-FASHIONED PEANUT PATTIES
Make and share this Old-Fashioned Peanut Patties recipe from Food.com.
Provided by LoriLee in TX
Categories Candy
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except peanut butter in large heavy pan.
- Cook until the mixture reaches soft-ball stage.
- Remove from heat and add peanut butter.
- Beat with a wooden spoon until thick and the candy loses it's glossy look.
- Drop by spoonfuls onto buttered foil, buttered foil pans, or buttered muffin tins. Let cool.
Nutrition Facts : Calories 460.3, Fat 21.7, SaturatedFat 5.4, Cholesterol 12.6, Sodium 87.4, Carbohydrate 63.1, Fiber 2.7, Sugar 48.7, Protein 9.6
EASY PEANUT PATTIES
Make and share this Easy Peanut Patties recipe from Food.com.
Provided by southern chef in lo
Categories Candy
Time 10m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Combine the sugar, pudding mix, and milk in medium sauce pan over medium high heat stirring frequently. Bring the mixture to a boil; reduce the heat to medium and boil for 5 minutes.
- Remove from the heat and stir in the vanilla.
- Beat for 3 minutes until thickens and stir in the peanuts.
- Drop by tablespoon full onto wax paper and allow candy to harden.
- Store in an airtight container.
- For gifts, give in tins.
Nutrition Facts : Calories 1703.4, Fat 79.2, SaturatedFat 14.3, Cholesterol 27.4, Sodium 449.8, Carbohydrate 223.3, Fiber 12.7, Sugar 189.9, Protein 44.2
PEANUT PATTIES
These are the pink or red peanut patties you find at gas stations, only much, much better!
Provided by Alydia Friend
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- In a saucepan over medium-low heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a slow boil, and stir to blend once heated. Let boil until the mixture reaches a temperature of between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This may take up to 1 hour.
- Stir in the butter, vanilla and food coloring once the mixture has reached the proper temperature. Spoon out onto waxed paper or parchment paper to form patties. Cool until set.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 63.8 g, Cholesterol 8.6 mg, Fat 20.5 g, Fiber 3.1 g, Protein 10.9 g, SaturatedFat 4.1 g, Sodium 47 mg, Sugar 50.2 g
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