Potato And Tapioca Patties Recipes

Steps:

• 1. In a small pan, soak 1 tablespoon of the tapioca in the boiling water about 30 minutes. Meanwhile, cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel and mash.2. In a small pan, cook the soaked tapioca over medium heat until it turns glutinous, about 5 minutes. (You will still see the grain.) Let cool. Coarsely grind the remaining tapioca in a coffee or spice grinder. Transfer to a flat dish and set aside for coating the patties.3. In a bowl, add the mashed potatoes, ginger, scallions, spinach, coriander, cumin, garam masala, and the cooked tapioca. With clean hands, gently mix everything together. (Don't use a food processor over-mixing will result in glutinous potatoes.) If the mixture seems too soft, mix in 1 to 2 tablespoons of bread crumbs.4. With lightly greased hands, divide the potato mixture into 20 portions and shape each one into a round ball, then flatten lightly to make a smooth disc or oval. Coat each disc with the ground tapioca, then press between the palms of your hands to ensure that the tapioca adheres nicely.5. Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the potato mixture dropped into the hot oil bubbles and immediately rises to the top. Add the discs into the hot oil carefully with your fingers or a spoon to avoid spluttering. Add as many as the wok can hold at one time without crowding and fry each batch, turning a few times with a slotted spatula, until crispy and golden on all sides, about 1 to 2 minutes.4. Transfer to paper towels to drain. Repeat the process with the remaining discs. Transfer to a serving platter and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
• Rinse tapioca again before starting to cook. Drain, cover, and set aside.
• Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
• Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
• Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.

Steps:

• Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Steps:

• Peel cooled baked sweet potatoes and place in a large bowl.
• Place quartered red potatoes in a steamer over 1 inch of boiling water and steam for 15 to 20 minutes, until tender. Remove from heat and add to bowl with sweet potatoes. Mash potatoes together. The red skins will fall apart. Stir in cilantro.
• Combine 2 tablespoons of the oil with ground red chiles or red pepper flakes, coriander seeds and cumin seeds in a large, heavy skillet and heat over medium-high heat until cumin is fragrant and golden-brown, 1 to 2 minutes. Stir in cayenne and then scrape in potato mixture and salt to taste. Stir in peas and cook just until potatoes and peas are warmed through, about 2 minutes, stirring and scraping the bottom of the skillet often to work in any browned bits. Transfer mixture to a large bowl. Stir in lemon juice, taste and adjust salt, and set aside to cool completely.
• Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll ball in the panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
• When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.

Steps:

• Combine the glutinous rice flour and ¾ cup/180 grams water in a bowl to form a dough. Cover tightly and refrigerate for at least 6 hours and up to 24 hours.
• Heat oven to 400 degrees. Wash and scrub the sweet potatoes and pat them dry thoroughly with a clean kitchen towel. With a fork, poke holes all over the sweet potatoes. Bake on a foil-lined pan until a fork can pierce it with no resistance, 40 to 50 minutes.
• When cool enough to handle, peel off the skin. Pass the sweet potato through a ricer or mash with a fork. Measure out 1¼ cups/320 grams of the mashed sweet potato. (Reserve any remaining for another use.)
• Heat oven to 350 degrees.
• Combine coconut milk, sugar and salt in a large saucepan. Set the saucepan over medium-low heat, and whisk until the sugar dissolves and the mixture is hot but not boiling, about 10 minutes. Remove from the heat and add the butter, stirring until it melts. Mix in the sweet potato mash, followed by the tapioca starch, then add the refrigerated wet glutinous rice flour gradually in chunks, whisking as you go. Add the egg and whisk until smooth.
• Heat 1 or more kuih bahulu pans in the oven until very hot, 7 to 8 minutes. If you don't have a kuih bahulu pan, a decorative cakelet pan or mini muffin tin made out of cast iron or aluminum works (see Tip). The batter yields 24 to 42 nian gao, depending on the size of the hollows; work in batches if needed (see Tip). Remove the pan from the oven and, using a silicone or pastry brush, lightly and quickly brush its hollows with oil. Stir batter, then quickly pour it into the hollows, filling them 80 to 90 percent full.
• Bake on the center rack until golden brown on top and a toothpick inserted into the center of one emerges moist and sticky, but with no pasty raw batter on it, 20 to 40 minutes. The exact baking time will vary depending on the size and heft of your pan.
• Use a wooden skewer or butter knife to pry out and remove the nian gao from the pan. If the pan was properly heated and oiled, the nian gao will not stick. If needed, repeat with the remaining batter. If the pan cools off too much while you are removing a batch of nian gao, heat it for a couple of minutes in the oven before baking the next batch.
• These nian gao are best served slightly warm while the edges are still crisp and the centres are soft and chewy. They are best the same day they are made. You can keep leftovers in a covered container in the refrigerator and steam, pan-fry or microwave them to reheat the next day, but they will not completely recover their freshly cooked texture.