Esta es una exhibición prevé de cómo se va ver la receta de 'Currant Cumin Potato Cakes' imprimido.

Receta Currant Cumin Potato Cakes
by Global Cookbook

Currant Cumin Potato Cakes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 2 1/4 lb Yukon gold potatoes cut 1" pcs
  • 1 x fennel bulb top
  • 2 Tbsp. curry pwdr Coarse salt to taste
  • 11 Tbsp. unsalted butter
  • 1/2 c. all-purpose flour plus more
  • 1 c. dry currants Freshly-grnd black pepper
  • 1 lrg egg well beaten
  • 1 1/2 tsp cumin seeds
  • 4 Tbsp. clarified unsalted butter

Direcciones

  1. Peel and wash the potatoes. Place the potatoes and the fennel top in a large saucepan, and cover with water. Add in 1 Tbsp. curry pwdr and a healthy pinch of salt, and cook till tender, about 25 min.
  2. Drain potatoes well, and pass through a food mill into a large bowl. Add in 8 Tbsp. of butter and the flour, stirring to incorporate. Add in the remaining curry pwdr and the currants. Season with salt and pepper.
  3. Heat oven to 350 degrees. Line a baking sheet with parchment paper. Using an ice-cream scoop, scoop potato mix into 2-inch balls. With lightly floured hands, form balls into 3-inch round by 1/2-inch thick cakes.
  4. Heat remaining 3 Tbsp. butter, and brush cakes with it. Once the cakes have absorbed the butter, brush with egg. Sprinkle each cake with 1/8 tsp. cumin seeds, and gently press seeds into each cake to adhere.
  5. Heat 1 Tbsp. clarified butter in a saute/fry pan set over medium heat. Place 3 cakes in saute/fry pan, cumin seed-side down, and cook till golden brown, about 1 to 2 min. Turn cakes, and transfer to a baking sheet. Repeat with remaining cakes.
  6. Transfer baking sheet to oven, and bake till the cakes are heated through, about 3 min.
  7. Makes 18 cakes.
  8. Yield: 18 cakes