Spicy Soybean Patties With Mint Recipes

MINT PATTIES

Steps:

• In a medium bowl, cream together confectioners' sugar and margarine. Blend in corn syrup and peppermint oil. Adjust peppermint oil to taste. Chill 30 to 60 minutes, until firm enough to form into patties.
• Shape into balls or patties and chill again for 30 minutes more. Eat as is or dip in melted chocolate and chill again before serving.

SPICY SOYBEAN PATTIES WITH MINT

Steps:

• Mash the cooked soybeans in a bowl until paste-like. Add the rice, mix well, and set aside.
• Put 2 tablespoons of the oil in a large frying pan and set over high heat. When hot, put in the green onion, ginger, garlic, carrot, and jalapenos. Stir and fry for 3 - 4 minutes, or until very lightly browned.
• Empty the contents of the frying pan into the bowl with the soybeans and rice. Add the cilantro, mint, garam masala, cayenne, salt, and pepper to taste. Mix well and taste for seasonings, adding more of anything you like.
• Add the egg and breadcrumbs, and mix well. The mixture should be firm enough to form into balls or patties. Add a little more bread crumbs if necessary. (This mixture can be kept, covered with plastic, in the refrigerator for up to 3 days.).
• Divide the mixture into 16 parts and form patties, about 3 inches in diameter.
• Heat 3 tablespoons of the remaining oil in a large, preferably nonstick frying pan, over medium - high heat. When hot, lay in as many patties as the pan will hold easily in a single uncrowded layer. Fry them for about 2 minutes on each side, or until they develop a rich, dark, reddish - brown crust on both sides. Remove and drain briefly on paper towels, placing the patties in a warm oven until the remaining patties are fried. Add additional oil to the pan if necessary.
• Serve with the chutney or sauce of your choice.

SPICY MINT BEEF

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, 2 minutes. Add the shallots and bell pepper and cook 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently, until the meat is cooked through and the vegetables are tender, about 3 minutes.
• Remove the skillet from the heat and stir in the basil and mint until wilted. Serve over rice.

MINTED LAMB PATTIES

Steps:

• Preheat broiler. Combine lamb with green onion, mint and garlic in small bowl. Season with salt and pepper; mix well. Form lamb mixture into two 1-inch-thick patties. Season patties with salt and pepper. Broil patties until brown, about 4 minutes. Turn patties and broil second sides until brown on top but still pink in center, about 4 minutes. Spread 1 1/2 teaspoons chutney over each. Continue broiling until chutney bubbles slightly, about 1 minute longer. Transfer patties to plates.

LAMB PATTIES WITH MINT SAUCE

Steps:

• In a small bowl stir together the lemon juice, the vinegar, the water, the soy sauce, the garlic, the sugar, the anchovy paste, the red pepper flakes, and the mint until the sugar is dissolved. In a bowl combine well the egg, the lamb, the cinnamon, the nutmeg, the onion, the bread crumbs, and salt and pepper to taste, form the mixture into four 1/2-inch-thick patties, and broil the patties on the rack of a foil-lined broiler pan under a preheated broiler about 6 inches from the heat for 6 minutes. Turn the patties and broil them 6 minutes more, or until they are just cooked through. Transfer the patties to 2 plates and spoon the sauce over them.

PARTY MINT PATTIES

Steps:

• In a small bowl, combine butter and corn syrup. Add 2 cups confectioners' sugar and extract; beat well. Stir in 1 cup confectioners' sugar. Turn onto a work surface sprinkled with remaining confectioners' sugar; knead until sugar is absorbed and mixture is smooth., Divide into three portions. Tint one portion pink and one yellow; leave remaining portion white. Shape into 3/4-in. balls; roll in sugar. Flatten with a fork. Let stand, uncovered, at room temperature for 1 day. Store in an airtight container.

KIMCHI RICE PATTIES WITH SPICY EDAMAME

Steps:

• Stir together water, rice, and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes. Remove from heat. Let stand, covered, about 10 minutes. Let cool, about 30 minutes. (You should have 3 cups rice.)
• Meanwhile, line a tray with wax paper or parchment paper. Put rice, kimchi, flour, egg, and remaining salt in a large bowl. Using your hands, gently combine. Shape rice mixture into 8 patties, 1/3 cup mixture each. Put patties on the prepared tray.
• Heat 1 tablespoon oil in an extra-large nonstick skillet over medium-high heat. Cook 4 patties, turning once halfway through, until brown and crispy, about 8 minutes. Repeat with remaining oil and 4 patties.
• Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.
• For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.
• Serve patties with steamed edamame and sauce. Top with green onion (if using).

SOYBEAN PATTIES

Steps:

• Put toasted sesame seeds, rice, soybeans, flour, salt, 2 teaspoons soy sauce, and the eggs into a large bowl; season with pepper. Using your hands, gently combine mixture. Shape into 4 patties.
• Heat oil in a large nonstick skillet over medium heat. Cook patties, flipping once, until beginning to brown and cooked through, 5 to 6 minutes per side.
• Stir remaining teaspoon soy sauce with mayonnaise. Serve patties on buns with lettuce and mayonnaise mixture.