Tag-Archive for » Patties/Burgers «
Here is another of the dishes I made for my sisters birthday over the weekend, thank goodness three of them had already been posted or I would have had so many to catch up on. As it was her night, except for the ostrich with a truffle sauce (made for my brother.) all the recipes were geared for her.Although I said yesterday she did try oysters for the first time and loved them and this was her first time trying Ostrich and she loved that too. The recipe I am about to post after this one for hoisin chicken balls she absolutely loves as well.
Ingredients
350g Crab meat (I use fresh, I love the taste and prefer it, but canned would be fine.)
550g Uncooked prawns, shelled, deveined
11/2-2 Tablespoons Thai red curry (I use Thai kitchen brand.)
3 Green onions, chopped coarsely
2 Tablespoons fresh coriander, finely chopped
2 Teaspoons lemon grass, finely chopped
1 egg
2 Tablespoons peanut oil
Chili dipping sauce
2 Tablespoon lime juice
2 Teaspoons fish sauce
2 Teaspoons sugar
1/2 Cup sweet chili sauce (I use Thai kitchen brand again.)
Method
1. Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).
2. Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.
Serve crab cakes with dipping sauce.
For the dipping sauce
1. Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.
All photo’s taken by me unless otherwise stated.
I have already posted a salmon pattie recipe so I thought I would move on to Tuna. I buy Ahi tuna, which is most commonly used in raw Japanese fish dishes such as sashimi. Ahi refers to two species, bigeye tuna and yellowfin tuna. With yellowfin being most common, it has nice red pigmentation to skin, it is more perishable than bigeye and looses its red pigmentation quicker. So when buying look for a good bright red colour for freshness.
olive oil
850g Ahi tuna (see description above)
2 Tablespoons mayonnaise
11/2 Tablespoons Dijon mustard
4 green onions, chopped
11/2 Teaspoon fresh ginger, grated
2 Cloves garlic, crushed
1 Tablespoon Japanese soy sauce
1 Tablespoon lemon juice
1 Tablespoon rice wine vinegar
2 Tablespoon fresh coriander, Finely chopped
3/4 Cup panko flakes (Japanese breadcrumbs I found these a few years ago and have never gone back to regular breadcrumbs, they give such a lovely crispness to patties. Panko is available in most Asian grocery stores. If you can’t get it regular breadcrumbs are fine.)
For the wasabi mayonnaise
2 Teaspoons wasabi powder
1 Tablespoon Dijon mustard
4 Tablespoons mayonnaise
Method
1. Cut tuna into chunks place tuna, mayo, mustard, vinegar and lemon juice into a food processor or blender and pulse until ingredients are just combined. Add onion, soy sauce, ginger and garlic and pulse again to combine.
2. Add coriander and panko (note: save enough flakes to coat the outside of patties for frying.) Mix these ingredients until combined.
3. Shape into patties it will make 8 medium patties (2 per person) or 6 Large burgers if you want to serve them this way in buns. Place patties on tray and put in fridge to chill for 15-20 Min’s.
4. Heat oil in pan (you may need 2) Or you can grill on BBQ. Add patties to pan and cook on each side about 4-5 Min’s. The patties should have a nice golden brown outside and be medium rare inside. If you over cook tuna it becomes very dry.
For the wasabi mayonnaise
1. Mix a little water with the wasabi powder to form a paste add mustard and mayo and mix well place in refrigerator for about 30 Min’s to allow flavours to infuse.
To serve place atop salad greens and serve the wasabi mayonnaise on the side.
All photo’s taken by me unless otherwise stated.
