The Hull Pattie Pav is a guest recipe by Eddie Scott so we are not able to answer questions regarding this recipe
For the green chutney
Place all the ingredients into the jug of a blender and blitz to a vibrant green chutney.
Decant into a serving bowl.
For the Hull pattie pav
To make the filling, cut the potatoes into 3–5cm (1¼–2in) chunks and place in a medium pan. Cover with water and a generous amount of salt and bring to the boil. Simmer for 15 minutes then drain and mash with either a potato ricer or masher. Allow to cool.
When the potatoes have cooled, add the other ingredients to the mash and mix well. Divide into four equal balls and shape into round burger-shaped patties.
To make the batter, put the dry ingredients in a large bowl. Slowly whisk in the cold water until you have a batter similar in consistency to double (heavy) cream. Set aside in the fridge.
To make the masala, set a non-stick frying pan over a medium heat. When hot, add the oil, desiccated coconut and chilli flakes. Toast for 2–3 minutes until the coconut is lightly golden then transfer to a plate lined with kitchen paper then grind in a spice grinder until fine. Put in a bowl and stir through the remaining masala ingredients. Set aside.
Warm a deep, heavy-based saucepan. Fill with oil to a depth of approximately 6–7cm (2½–2¾in), making sure that it comes no more than halfway up the sides of the pan. You can also use a deep fryer, set to 180ºC (350ºF). If using a pan, I recommend that you use a temperature probe to monitor the temperature and never leave the hot oil unattended. When the oil is hot (at approximately 180ºC/350ºF), dip each pattie into the batter. Allow the excess batter to run off, so that it is coated in a thin, even layer. Lower the pattie into the hot oil. Agitate the pattie immediately as this stops it from sticking to the bottom of the pan. Fry in batches for 4–5 minutes until crisp and golden brown. Remove the patties from the oil and allow to drain on a plate lined with kitchen paper.
Deep-fry the sage leaves for 30–45 seconds until crisp and fry the whole green chillies for 2 minutes, until softened. Place the sage and chillies onto a piece of kitchen paper to absorb the oil.
Slice the burger buns in half and spread each side with a spoonful of the green chutney. Sprinkle the base with some masala and place a pattie inside each one. Top with a green chilli and a couple of fried sage leaves. Place the lids on the buns and serve.
For the green chutney
Place all the ingredients into the jug of a blender and blitz to a vibrant green chutney.
Decant into a serving bowl.
For the Hull pattie pav
To make the filling, cut the potatoes into 3–5cm (1¼–2in) chunks and place in a medium pan. Cover with water and a generous amount of salt and bring to the boil. Simmer for 15 minutes then drain and mash with either a potato ricer or masher. Allow to cool.
When the potatoes have cooled, add the other ingredients to the mash and mix well. Divide into four equal balls and shape into round burger-shaped patties.
To make the batter, put the dry ingredients in a large bowl. Slowly whisk in the cold water until you have a batter similar in consistency to double (heavy) cream. Set aside in the fridge.
To make the masala, set a non-stick frying pan over a medium heat. When hot, add the oil, unsweetened shredded coconut and chile flakes. Toast for 2–3 minutes until the coconut is lightly golden then transfer to a plate lined with kitchen paper then grind in a spice grinder until fine. Put in a bowl and stir through the remaining masala ingredients. Set aside.
Warm a deep, heavy-based saucepan. Fill with oil to a depth of approximately 6–7cm (2½–2¾in), making sure that it comes no more than halfway up the sides of the pan. You can also use a deep fryer, set to 180ºC (350ºF). If using a pan, I recommend that you use a temperature probe to monitor the temperature and never leave the hot oil unattended. When the oil is hot (at approximately 180ºC/350ºF), dip each pattie into the batter. Allow the excess batter to run off, so that it is coated in a thin, even layer. Lower the pattie into the hot oil. Agitate the pattie immediately as this stops it from sticking to the bottom of the pan. Fry in batches for 4–5 minutes until crisp and golden brown. Remove the patties from the oil and allow to drain on a plate lined with kitchen paper.
Deep-fry the sage leaves for 30–45 seconds until crisp and fry the whole green chillies for 2 minutes, until softened. Place the sage and chillies onto a piece of kitchen paper to absorb the oil.
Slice the burger buns in half and spread each side with a spoonful of the green chutney. Sprinkle the base with some masala and place a pattie inside each one. Top with a green chilli and a couple of fried sage leaves. Place the lids on the buns and serve.
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What 1 Other has said
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Posted by Florette552 on 7th June 2024
Show more commentsMust try this, I love the ingredients!