Tag Archives: potato

Burgers with crispy Potato Wedges

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A heartfelt thank you goes out to Mr. Anonymous, the first person to actually think of putting a meat patty and a compendium of assortments (cheese, lettuce, tomatoes and onions being the most common) between a bun (Genius!). Little did he know that what he had just created, would end up being a global fast-food phenomenon. Beef or Vegetarian, Tofu or Chicken, the options are endless. Here’s a time-tested recipe that will make you forget all about the famous Big burger you get at McRonalds (yes, the spelling mistake is deliberate).Unlike the aforementioned Big burger, this patty has a rich flavor and the tartar sauce gives your sandwich the extra kick.

Ingredients for Patty

  • 1 medium onion
  • 1/2 kg beef, chicken or mutton
  • 3-4 bread (soaked and drained)
  • 3-4 tbsp BBQ sauce
  • salt to taste
  • 1 tsp black pepper
  • 1/2 tsp mustard sauce
  • 1 tbsp soy sauce

Ingredients for Tartar Sauce

  • 2 tbsp pickle relish or pickled cucumber (chopped)
  • 4 tbsp mayonnaise
  • 1/4 tsp mustard sauce
  • salt to taste
  • lemon or vinegar 1 tbsp

Method

  1. Mix all the ingredients for the patty and divide the mix into 2-inch balls
  2. Pat each ball into a circular disc abut 4 inches in diameter
  3. Fry these patties in a pan (you can also choose to grill them) until they are cooked to your desired consistency
  4. Place each patty in a bun and make sure you apply the tartar sauce on both sides
  5. You can additionally garnish it with cheese, onions, tomatoes, lettuce, mustard, and BBQ sauce

Yikes! I almost forgot about the crispy wedges. So here’s how you make these:

Ingredients for Wedges

  • 3-4 medium potatoes (parboiled)
  • 1 tbsp all-purpose flour
  • 1 tbsp corn flour
  • 1/4 tsp paprika powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper powder
  • salt to taste

Method

  1. Cut the potatoes into 1/2-inch wedges
  2. Mix the rest of the dry ingredients into a powder and sprinkle it evenly over the potatoes, making sure you coat all the sides properly
  3. Deep-fry in oil (you could try baking them but I’m not sure whether it will work or not)
  4. Serve without delay

Hope you like this!

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Vegetable Samosas (Aaloo kay samosay)

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Vegetable Samosas

I’m sure all Pakistani/Indian Cuisine enthusiasts must have had these samosas at least once in their lives. This Ramadan, I bring you a recipe for making these at home with very little effort. If you wish, you can use/create your own chicken/beef-based filling for these samosas.

Please do try them at home and say a silent prayer for me! 🙂

Ingredients

1. For Envelopes

  • 2 cups Flour
  • 1/2 tsp Ajwain (or Thyme)
  • 1/2 tsp Salt
  • 4 tbsp Oil
  • 2 tbsp Ghee (or Vegetable Shortening)
  • Water – to knead

2. For Filling

  • 3 medium Potatoes (boiled)
  • 2 tbsp Peas (boiled) – OPTIONAL
  • 1/2 tsp Dried Pomegranate seeds (anaar daana)
  • 1/2 tsp Blackseeds (kalonji)
  • 1 medium Onion (thinly chopped)
  • 1/2 tsp Turmeric Powder (haldi)
  • 8-10 Mint leaves
  • 5-6 Coriander leaf stalks
  • 4-5 Green Chilies (thinly sliced)
  • 1/4 tsp Coriander seeds (coarsely chopped)*
  • 1/4 tsp Red Chilies (coarsely chopped)*
  • 1/4 tsp Cumin (zeera – coarsely chopped)*
  • 1 tbsp Lemon Juice
  • 2 tbsp Oil or Ghee

Method

1. Envelopes

  1. Add all ingredients and knead it into a slightly thick dough – use water sparingly (see video below for dough consistency)

2. Filling

  1. Heat oil in a pan and add the chopped onion to it; fry the onion until translucent – don’t let it change color
  2. Now add Pomegranete seeds, Kalonji, Turmeric Powder, Coriander leaves, Mint leaves, Green Chilies, Coriander seeds, Red Chilies, and Cumin seeds to the frying onion
  3. After about a minute, add little chunks of the boiled Potatoes and the peas to the mixture and cook until everything is properly mixed
  4. Add Lemon juice to the mixture and take it off the flame – let it cool before making the samosas

3. Folding

Enjoy!
Yousuf

* My mother uses these three ingredients quite frequently so she always has a mixture of these three spices ready; if you want to make it yourself, use equal quantities of coriander seeds, red chilies and cumin seeds.

Vegetable Samosas

Chicken and Vegetable Patties

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Puff Pastry is very versatile and is used to make sweet and salty biscuits, patties and pies. Popularized as 24×7 snacks, 70% of the people I bump into the bakery come in there to by at least one puff-based item. My wife and I tried making these patties at home for a friend’s get together and they turned out real nice, just like the ones sold in the bakery. For some people, making the puff can be quite a chore since it requires a lot of kneading and rolling, so it’s better if you get some (uncooked) from your local baker. If you still wish, I will post the recipe for you.

Vegetable Patties
Vegetable Patties

Ingredients

  • 3 medium Potatoes (boiled)
  • 1/2 tsp Blackseeds (kalonji)
  • 2 tbsp Peas (boiled)
  • 1 medium Onion (thinly chopped)
  • 1/2 tsp Turmeric Powder (haldi)
  • 8-10 Mint leaves
  • 5-6 Coriander leaf stalks
  • 4-5 Green Chilies
  • 1/4 tsp Coriander seeds (coarsely chopped)
  • 1/4 tsp Red Chilies (coarsely chopped)
  • 1/4 tsp Cumin (zeera)
  • 1 tbsp Lemon Juice
  • 1 Egg

Method

  1. Heat oil in a pan and add the chopped onion to it; fry the onion until translucent – don’t let it change color
  2. Now add Kalonji, Turmeric Powder, Coriander leaves, Mint leaves, Green Chilies, Coriander seeds, Red Chilies, and Cumin seeds to the frying onion
  3. After about a minute, add little chunks of the boiled Potatoes and the peas to the mixture and cook until everything is properly mixed
  4. Add Lemon juice to the mixture and take it off the flame – let it cool before making the patties
  5. For making the patties, roll the puff to about 1/8 inch thickness and cut in square pieces
  6. Fill the center of the square with some filling
  7. Beat egg and apply a little along all the sides of the square using a pastry brush
  8. Fold the diagonal sides to make a triangle and press along the edges
  9. Brush a little egg on the top of the patty
  10. Put all patties in a pre-heated oven at 350 °C for about 20 minutes or until nice and orange

Chicken Patties

Chicken Patties

Ingredients

  • 1 Chicken breast
  • 5 Green Chilies (thinly chopped)
  • 4-5 medium Onions (cut into rings)
  • 4 tbsp Soy Sauce
  • 1/3 tsp Black Pepper
  • 1/2 tsp MSG (Monosodium glutamate – Ajinomoto)
  • 1 1/2 tsp Corn Flour
  • 4-5 tbsp Oil
  • 1 Egg
  • Salt to taste

Method

  1. Boil Chicken Breast in water with 2 thinly chopped Green Chilies and some salt
  2. Once boiled, take out the chicken, shred it and keep it aside
  3. Put Oil in a pan and saute the onions until translucent; don’t let it change color
  4. Add to the onions, Soy Sauce, Black Pepper, MSG, the remaining Green Chilies and some Salt
  5. Now mix the shredded chicken to the onions
  6. Finally, sprinkle the corn flour to give it a creamy texture (just like the bakery filling)
  7. For making the patty, roll out the puff pastry to a 1/8 inch thickness
  8. Using a cookie cutter, cut the pastry in circular shape (3-inch diameter)
  9. Take one pastry circle, put the mixture in the center, and cover it up with another pastry circle
  10. Firmly press down the edges and apply egg on top of the patty
  11. Put all patties in a pre-heated oven at 350 °C for about 20 minutes or until nice and orange

These patties stay good for a day. If you wish, you can keep the leftovers in an airtight container and in the refrigerator. Microwave to serve.

Happy eating! 😀
Yousuf

Vegetable Patties