Friday, March 18, 2011

Daring Cooks March 2011: Filled Potato Patties from Peru

The Daring Cooks March 2011 challenge was wonderful - filled potato patties from Peru. Even though I am really pressed for time these days, I knew I just had to make this particular recipe, albeit with some modifications to suit our tastes!! Details of the filling to follow.


Ingredients:
4 large potatoes, boiled and peeled
Salt to taste
1 cup tortilla chips
2 tbsp cornflour
1 cup green lentils, cooked
1 tsp garlic
1/4 tsp cumin
1 tsp olive oil
1 green chili
1/4 cup cilantro, minced
1 tbsp taco seasoning
Oil for frying

Method:
  1. Mash the potatoes, blend in the salt.
  2. Grind the tortilla chips to a bread crumb consistency in a food processer.
  3. Mix the cornflour with just enough water to form a thickish paste. Set all above aside.
  4. Heat oil in a pan, add the garlic and cumin.
  5. Next throw in the green chili, cooked lentils, and cilantro. 
  6. Stir , them add the taco seasoning, salt if needed, and a quarter cup of water.
  7. Cover and cook on a medium heat for 5 minutes.
  8. Remover cover and continue cooking until the water is completely absorbed and the lentils are a dry mix. Cool this mix completely.
  9. Now place the potatoes, filling, cornflour mix, and tortilla crumbs in a line.
  10. Divide the potato mash into 6 equal parts. Do the same for the lentil filling.
  11. Take one, roll into a ball, flatten it in the palm of your hand. 
  12. Place the filling for one portion in the centre. Close the pattie.
  13. Dip in the cornflour mix, then in the tortilla crumbs. Place on wax paper.
  14. Repeat until all six are ready.
  15. Heat enough oil for shallow frying in a pan. Heat.
  16. Gently lower the patties one by one into the oil.
  17. Cook on a medium low heat on both sides until each side is crisp and golden.
  18. Drain on a kitchen towel. Serve hot with a condiment of your choice.
Post Script: Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

Click here for the complete Daring Cooks March 2011 Challenge.

Vegan Recipe

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3 comments:

  1. Nice! I Italy we make lots of potato patties, and I love them!

    ReplyDelete
  2. Well done I like polenta on the outside of papas and you shallow fried them great work.

    Cheers from Audax in Australia.

    ReplyDelete
  3. I love these patties. Bookmarked. Will let you know as soon as I try.

    ReplyDelete

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