Monday 24 February 2020

sweet chilli jam, sweet potato buns, beet burgers

We started with making sweet potato buns. We first cut the sweetpotato skin in a circle. making sure just to cut the skin not the whole potato. We then boiled them, once fully cooked, cooled it and then holding each side of the potato, managed to gently twist of the skin in one move. Much easier than peeling it before cooking.  We then mashed it with the riser, added some salt to taste and self raising flour until it became a manageable dough.
We then turned them into rolls, into the oven for 20 minutes é voilà. Lovely soft rolls.


2½ cups grated beetroot
½ cup porridge oats
3 eggs
1 onion finely chopped and fried
4 tablespoons chopped dill
2 tablespoons chopped thyme
2 tablespoons chopped parsley
1 teaspoon mustard
Salt and pepper to taste
Grate the beets using a grater attachment on a food processor, if you have one
Add all the remaining ingredients to the food processor and set to pulse, scraping the sides occasionally until the mixture comes together
Form into 4 patties. The patty mixture will be very sticky, so wet your hands between forming each patty, to help stop them sticking
To fry the patties
Heat enough oil to cover the bottom of a large frying panover medium heat. When hot, add the patties. Cooking them low and slow is the key for good texture.
Cook about 3 to 5 minutes per side, until they are nicely browned and hold together well. Serve hot on a bun with fried onion rings and your favourite burger toppings (mayonnaise, sweet chilli jam)


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