World-Bites (33) / Deviled Eggs
Snacks require just as much thought and balance as the other three main meals of the day. Snacks do have an important role to play in our diet. Healthy nutritious choices help ensure energize growth and activity. Basing snack choices around wholesome foods instead of processed food also provides a good source of vital nutrients. These basics on nutritious snacks no one knows better than Kiwi families, an example of which is their very popular, though simple, party snack – Deviled Eggs.
Ingredients:
* 6 hard-cooked eggs
* 1/4 cup minced scallions (green onions)
* 3 tablespoons mayonnaise
* 2 teaspoons Dijon mustard
* 1 teaspoon soy sauce
* 1 teaspoon chile paste with garlic
* 1/2 teaspoon sugar
Chopped scallions (green onions), for garnish
Salt and pepper to taste.
Preparation:
Shell the hard-cooked eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl. Add minced scallions, mayonnaise, Dijon mustard, soy sauce, chile paste, pepper, salt and sugar to the bowl. Mash with a fork until just smooth but not mushy. Spoon the mixture into the reserved egg whites, or pipe it in with a pastry tube. Sprinkle with the chopped scallions.
Sunday, February 14, 2010
Saturday, February 13, 2010
Cachapas (Venzuela)
World-Bites (32) / Cachapas
Cachapas are rib-sticking pancakes made with fresh corn. They are sold as road-side snacks in Venezuela, wrapped around chopped ham or spread with butter, cream cheese or sour cream. Cachapas are a great, gluten-free option for people who who want a change from pancakes made with wheat flour.
Ingredients
* Corn kernels, fresh or frozen -- 4 cups (about 1 1/2 pounds)
* Cornstarch -- 1/2 cup
* Melted butter or olive oil -- 2 tablespoons
* Sugar -- 1 tablespoon
* Salt -- 2 teaspoons
* Water -- as needed
Method
1. If using frozen corn, thaw it first. Add the corn, cornstarch, butter or oil, sugar and salt to a food processor or blender and process until fairly smooth but still a little chunky. Add water as needed to give the batter a consistency a little thicker than heavy cream.
2. Heat a heavy skillet over medium flame. Wipe the skillet with a little oil or butter and add about 1/2 cup of the batter to the skillet and spread it out a bit. Turn when the surface bubbles and the bottoms are golden brown, about 2 to 2 1/2 minutes, and brown on the other side.
3. Hold in a warm oven and repeat with the remaining batter. Serve hot, spread with butter or folded around your favorite filling.
Cachapas are rib-sticking pancakes made with fresh corn. They are sold as road-side snacks in Venezuela, wrapped around chopped ham or spread with butter, cream cheese or sour cream. Cachapas are a great, gluten-free option for people who who want a change from pancakes made with wheat flour.
Ingredients
* Corn kernels, fresh or frozen -- 4 cups (about 1 1/2 pounds)
* Cornstarch -- 1/2 cup
* Melted butter or olive oil -- 2 tablespoons
* Sugar -- 1 tablespoon
* Salt -- 2 teaspoons
* Water -- as needed
Method
1. If using frozen corn, thaw it first. Add the corn, cornstarch, butter or oil, sugar and salt to a food processor or blender and process until fairly smooth but still a little chunky. Add water as needed to give the batter a consistency a little thicker than heavy cream.
2. Heat a heavy skillet over medium flame. Wipe the skillet with a little oil or butter and add about 1/2 cup of the batter to the skillet and spread it out a bit. Turn when the surface bubbles and the bottoms are golden brown, about 2 to 2 1/2 minutes, and brown on the other side.
3. Hold in a warm oven and repeat with the remaining batter. Serve hot, spread with butter or folded around your favorite filling.
Thursday, February 11, 2010
Meat Pie (Australia)
World-Bites (31) / Meat Pie
The Australian diet has been heavily influenced by peoples from all over the world. The Potato Famine of the 1840s in Ireland led many desperate starving Irish people to leave their homeland, seeking relief in Australia . Gold was discovered in Australia a few years later, bringing more people to the country. Following World War II (1939–45), Europeans and Asians arrived in greater numbers. As a result, cuisines from other countries, such as Italy, Greece, and Lebanon, became popular. Meat pie, with dozens of recipe variations, is considered the Australian national dish.
Ingredients
* 2 pounds ground meat
* 1 cup ketchup
* 1 cup onion, chopped
* 1 teaspoon salt
* 1 cup milk
* ⅔ cup bread crumbs
* 1 teaspoon oregano
* ½ teaspoon pepper
* 2 Tablespoons Worcestershire sauce
* 2 cups cheddar cheese, shredded
* 2 prepared pie shells, 8-inch
Procedure
1. Preheat oven to 350°F.
2. Combine ground meat, ketchup, onion, salt, milk, breadcrumbs, oregano, and pepper in a bowl.
3. Mix well.
4. Divide mixture into 2 pie shells and bake for about 45 minutes.
5. While the pies are baking, mix together Worcestershire sauce and cheese in another bowl.
6. After about 45 minutes, remove pies from oven.
7. Spread Worcestershire sauce and cheese mixture on top of pie shells.
8. Bake for about 10 more minutes, or until cheese is melted.
The Australian diet has been heavily influenced by peoples from all over the world. The Potato Famine of the 1840s in Ireland led many desperate starving Irish people to leave their homeland, seeking relief in Australia . Gold was discovered in Australia a few years later, bringing more people to the country. Following World War II (1939–45), Europeans and Asians arrived in greater numbers. As a result, cuisines from other countries, such as Italy, Greece, and Lebanon, became popular. Meat pie, with dozens of recipe variations, is considered the Australian national dish.
Ingredients
* 2 pounds ground meat
* 1 cup ketchup
* 1 cup onion, chopped
* 1 teaspoon salt
* 1 cup milk
* ⅔ cup bread crumbs
* 1 teaspoon oregano
* ½ teaspoon pepper
* 2 Tablespoons Worcestershire sauce
* 2 cups cheddar cheese, shredded
* 2 prepared pie shells, 8-inch
Procedure
1. Preheat oven to 350°F.
2. Combine ground meat, ketchup, onion, salt, milk, breadcrumbs, oregano, and pepper in a bowl.
3. Mix well.
4. Divide mixture into 2 pie shells and bake for about 45 minutes.
5. While the pies are baking, mix together Worcestershire sauce and cheese in another bowl.
6. After about 45 minutes, remove pies from oven.
7. Spread Worcestershire sauce and cheese mixture on top of pie shells.
8. Bake for about 10 more minutes, or until cheese is melted.
Saturday, February 6, 2010
Sambussa (Ethiopia)
World-Bites (30) / Sambussa
Samosas are a staple of local cuisine in the Horn of Africa, particularly in Somalia and Ethiopia where they are known as sambussa. While sambusas can be eaten any time of the year, they are usually reserved for special occasions such as Christmas, Meskel, or Ramadan. Due to the long trading history between India and Ethiopia, samosas have been a staple food item for Ethiopians. Samosas are traditionally deep-fried but this recipe has been modified for pan frying.
Ingredients
FILLING
* 1/2 cup yellow onion, thinly sliced
* 1 lb yukon gold potato, peeled and cut into 1/4-inch cubes
* 1/2 cup chopped carrot
* 2 1/2 teaspoons red curry paste
* 1 garlic clove, minced
* 1 cup water
* 1/3 cup light coconut milk
* 2 teaspoons fresh lime juice
* 1/4 teaspoon salt
DOUGH
* 1 teaspoon ground turmeric
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1/4 cup hot water
* 6 tablespoons fresh lemon juice
7 teaspoons peanut oil, divided
Method
1. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork.
2. To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.
4. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas.
5. Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel–lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas. Serve warm with ketchup or cilantro chutney or marmalade as the Ethiopians like.
Samosas are a staple of local cuisine in the Horn of Africa, particularly in Somalia and Ethiopia where they are known as sambussa. While sambusas can be eaten any time of the year, they are usually reserved for special occasions such as Christmas, Meskel, or Ramadan. Due to the long trading history between India and Ethiopia, samosas have been a staple food item for Ethiopians. Samosas are traditionally deep-fried but this recipe has been modified for pan frying.
Ingredients
FILLING
* 1/2 cup yellow onion, thinly sliced
* 1 lb yukon gold potato, peeled and cut into 1/4-inch cubes
* 1/2 cup chopped carrot
* 2 1/2 teaspoons red curry paste
* 1 garlic clove, minced
* 1 cup water
* 1/3 cup light coconut milk
* 2 teaspoons fresh lime juice
* 1/4 teaspoon salt
DOUGH
* 1 teaspoon ground turmeric
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1/4 cup hot water
* 6 tablespoons fresh lemon juice
7 teaspoons peanut oil, divided
Method
1. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork.
2. To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.
4. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas.
5. Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel–lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas. Serve warm with ketchup or cilantro chutney or marmalade as the Ethiopians like.
Thursday, February 4, 2010
Alcapurrias (Puerto Rico)
World-Bites (29) / Alcapurrias
Say the word "alcapurrias," and most Puerto Ricans think "beach food." These scrumptious fritters are usually made with a batter of taro (yautía) and green bananas (guineos verdes), and are stuffed with either a meat (pino) filling or with crab, shrimp or lobster. Sold by vendors on the beach, they make a great snack for hungry stomachs after a long day in the sun.
Ingredients
* Yautía (taro root) -- 1 pound
* Green bananas -- 4
* Sazón seasoning (optional) -- 2 teaspoons
* Salt -- 1 teaspoon
* Pino filling -- 2 cups
* Oil for deep frying
Method
1. Peel the yautía and grate it on a fine grater into a large bowl. Next peel the green bananas and grate them into the same bowl. Add the sazón and salt and mix together well. Place the masa, or batter, in a food processor and pulse until the batter is fairly smooth.
2. Cut a banana leaf or a piece of wax or parchment paper into a round slightly larger than your hand. Put about 1/2 cup of the batter onto the round and spread it out a bit. Place 2 to 3 tablespoons of the pino filling in the middle of the batter. Using the round, fold the batter up and around the filling, completely enclosing it. Form the batter into a smooth, oval round and set it aside. Continue with the remaining batter and filling until it is used up.
3. Heat about 2 inches of oil in a large pan or deep fryer to about 370°F. Drop a few of the alcapurrias at a time into the oil and fry until well browned on one side. Flip and brown well on the second side. Remove to a paper towel-lined plate and repeat with the remaining alcapurrias.
4. Serve hot with a hefty dash of hot pepper sauce.
Say the word "alcapurrias," and most Puerto Ricans think "beach food." These scrumptious fritters are usually made with a batter of taro (yautía) and green bananas (guineos verdes), and are stuffed with either a meat (pino) filling or with crab, shrimp or lobster. Sold by vendors on the beach, they make a great snack for hungry stomachs after a long day in the sun.
Ingredients
* Yautía (taro root) -- 1 pound
* Green bananas -- 4
* Sazón seasoning (optional) -- 2 teaspoons
* Salt -- 1 teaspoon
* Pino filling -- 2 cups
* Oil for deep frying
Method
1. Peel the yautía and grate it on a fine grater into a large bowl. Next peel the green bananas and grate them into the same bowl. Add the sazón and salt and mix together well. Place the masa, or batter, in a food processor and pulse until the batter is fairly smooth.
2. Cut a banana leaf or a piece of wax or parchment paper into a round slightly larger than your hand. Put about 1/2 cup of the batter onto the round and spread it out a bit. Place 2 to 3 tablespoons of the pino filling in the middle of the batter. Using the round, fold the batter up and around the filling, completely enclosing it. Form the batter into a smooth, oval round and set it aside. Continue with the remaining batter and filling until it is used up.
3. Heat about 2 inches of oil in a large pan or deep fryer to about 370°F. Drop a few of the alcapurrias at a time into the oil and fry until well browned on one side. Flip and brown well on the second side. Remove to a paper towel-lined plate and repeat with the remaining alcapurrias.
4. Serve hot with a hefty dash of hot pepper sauce.
Wednesday, February 3, 2010
Akara (Nigeria)
World-Bites (28) / Akara
Vigna unguiculata (known as black-eyed peas in America; also called black-eyed beans) are native to Asia, the Middle East, and perhaps Africa. They have been grown all over Africa for centuries. In Western Africa they are used to make a batter from which fritters are made. These fritters (known as accra, akara, akla, bean balls,) are commonly prepared at home for breakfast, for snacks, or as an appetizer or side dish. They are also fast-food, sold by vendors on the street, in marketplaces, and at bus stations. Nigerian women carry baskets of Akara on their heads and sell it in streets.
Ingredients
* two to three cups dried black-eyed peas
* one onion, finely chopped
* one-half teaspoon salt
* hot chile pepper, and/or sweet green pepper or sweet red pepper, finely chopped (to taste)
* cayenne pepper or red pepper (to taste)
* one-half teaspoon fresh ginger root, peeled and minced (or a few pinches of powdered ginger) (optional)
* vegetable oil for frying
Method
* Clean the black-eyed peas in running water. Soak them in water for at least a few hours or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander.
* Crush, grind, or mash the black-eyed peas into a thick paste. Add enough water to form a smooth, thick paste of a batter that will cling to a spoon. Add all other ingredients (except oil). Some people allow the batter to stand for a few hours (overnight in the refrigerator); doing so improves the flavor.
* Heat oil in a deep skillet. Beat the batter with a wire whisk or wooden spoon for a few minutes. Make fritters by scooping up a spoon full of batter and using another spoon to quickly push it into the hot oil. Deep fry the fritters until they are golden brown. Turn them frequently while frying. (If the fritters fall apart in the oil, stir in a beaten egg, some cornmeal or crushed breadcrumbs.)
* Serve with an African Hot Sauce or salt, as a snack, an appetizer, or a side dish.
* Variation: Add a half cup of finely chopped leftover cooked meat to the batter before frying; or add a similar amount dried shrimp or prawns.
Vigna unguiculata (known as black-eyed peas in America; also called black-eyed beans) are native to Asia, the Middle East, and perhaps Africa. They have been grown all over Africa for centuries. In Western Africa they are used to make a batter from which fritters are made. These fritters (known as accra, akara, akla, bean balls,) are commonly prepared at home for breakfast, for snacks, or as an appetizer or side dish. They are also fast-food, sold by vendors on the street, in marketplaces, and at bus stations. Nigerian women carry baskets of Akara on their heads and sell it in streets.
Ingredients
* two to three cups dried black-eyed peas
* one onion, finely chopped
* one-half teaspoon salt
* hot chile pepper, and/or sweet green pepper or sweet red pepper, finely chopped (to taste)
* cayenne pepper or red pepper (to taste)
* one-half teaspoon fresh ginger root, peeled and minced (or a few pinches of powdered ginger) (optional)
* vegetable oil for frying
Method
* Clean the black-eyed peas in running water. Soak them in water for at least a few hours or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander.
* Crush, grind, or mash the black-eyed peas into a thick paste. Add enough water to form a smooth, thick paste of a batter that will cling to a spoon. Add all other ingredients (except oil). Some people allow the batter to stand for a few hours (overnight in the refrigerator); doing so improves the flavor.
* Heat oil in a deep skillet. Beat the batter with a wire whisk or wooden spoon for a few minutes. Make fritters by scooping up a spoon full of batter and using another spoon to quickly push it into the hot oil. Deep fry the fritters until they are golden brown. Turn them frequently while frying. (If the fritters fall apart in the oil, stir in a beaten egg, some cornmeal or crushed breadcrumbs.)
* Serve with an African Hot Sauce or salt, as a snack, an appetizer, or a side dish.
* Variation: Add a half cup of finely chopped leftover cooked meat to the batter before frying; or add a similar amount dried shrimp or prawns.
Thursday, January 28, 2010
Tamayya (South Africa)
World-Bites (27) / Tamayya
Just as there's more to South Africa than safari, there's a whole lot more to South African food. Here's a mouthwatering overview to one of the most seductive cuisines on earth. South Africa’s eclectic cuisine is bursting with competing flavors, hardly surprising given its rich and varied origins. Portuguese, Dutch, French, Moroccan, Indian and even Japanese influences all feature prominently on menus, infused with herbs and spices to give it a unique South African twist. Tamayya (green hamburgers) are healthy vegetable patties packed with fresh greens and dried Beans. The Tamaaya, is stuffed into pockets of bread along with salad, fried Eggplant, potatoes, or just by itself. This sandwich may be eaten for breakfast, lunch or dinner. Bought at the Tamaaya Stand, it is wrapped in paper and eaten as one walks down the street.
Ingredients
* 2 cups broken Beans
* 1/2 cup finely chopped parsley
* 1/4 cup finely chopped coriander
* 1/4 cup finely chopped dill
* 1 cup finely chopped green onions
* 1/2 cup finely chopped Onion (1 small Onion)
* 2 tb finely chopped garlic
* 1 1/2 - 2 tsp salt, or to taste
* 1/2 tsp pepper, or to taste
* 1 tsp dry coriander powder
* chili powder (optional)
* sesame seeds
* oil for frying
Directions
1. Place the Beans in a large bowl of water and rinse several times until the water is clear. Fill the bowl with at least 6 cups of water, cover and allow them to soak for 2 to 3 days. Wash the greens and dry well, this makes them easier to chop.
2. Remove the tough parts of the stem and then finely chop the leaves and the remaining delicate stems. Measure the greens after they are chopped, but do not pack them down into the cup. Wash the green onions and chop both the white Onion part and the green stem. Chop the Onion and garlic. Drain the Beans and grind very fine.
3. If you are grinding the Beans in a food processor, turn the machine on empty and slowly drop through the tube onto the moving blade. Place the Beans in a bowl and set aside. Add the greens, onions and garlic to the processor, blend well.
4. Add the mashed Beans to the processor and process until the mixture looks green. Transfer the mixture to a bowl, add the spices and baking soda, mix everything until well blended. Cover the bowl and let sit for at least 30 minutes. The longer the better so the flavors blend. If you do not cook all the batter, cover and store in the refrigerator. Heat a medium saute pan, when hot add 1/2 inch of oil and heat until it is hot, lower the heat slightly.
5. To shape the patties, take a large soup spoon and fill the bowl of the spoon with some of the batter, pressing it firmly into the spoon. Sprinkle the top with sesame seeds and then push it off the spoon into the hot oil.
6.Fry for 2 to 3 minutes or until it has turned brown. Turn the patties over and cook again 2 to 3 minutes or until brown. Remove from the oil to a paper towel to drain. Don't let the oil get too hot or the crust will get too crisp or if the oil cools down too much, the patties will soak up too much oil.
Just as there's more to South Africa than safari, there's a whole lot more to South African food. Here's a mouthwatering overview to one of the most seductive cuisines on earth. South Africa’s eclectic cuisine is bursting with competing flavors, hardly surprising given its rich and varied origins. Portuguese, Dutch, French, Moroccan, Indian and even Japanese influences all feature prominently on menus, infused with herbs and spices to give it a unique South African twist. Tamayya (green hamburgers) are healthy vegetable patties packed with fresh greens and dried Beans. The Tamaaya, is stuffed into pockets of bread along with salad, fried Eggplant, potatoes, or just by itself. This sandwich may be eaten for breakfast, lunch or dinner. Bought at the Tamaaya Stand, it is wrapped in paper and eaten as one walks down the street.
Ingredients
* 2 cups broken Beans
* 1/2 cup finely chopped parsley
* 1/4 cup finely chopped coriander
* 1/4 cup finely chopped dill
* 1 cup finely chopped green onions
* 1/2 cup finely chopped Onion (1 small Onion)
* 2 tb finely chopped garlic
* 1 1/2 - 2 tsp salt, or to taste
* 1/2 tsp pepper, or to taste
* 1 tsp dry coriander powder
* chili powder (optional)
* sesame seeds
* oil for frying
Directions
1. Place the Beans in a large bowl of water and rinse several times until the water is clear. Fill the bowl with at least 6 cups of water, cover and allow them to soak for 2 to 3 days. Wash the greens and dry well, this makes them easier to chop.
2. Remove the tough parts of the stem and then finely chop the leaves and the remaining delicate stems. Measure the greens after they are chopped, but do not pack them down into the cup. Wash the green onions and chop both the white Onion part and the green stem. Chop the Onion and garlic. Drain the Beans and grind very fine.
3. If you are grinding the Beans in a food processor, turn the machine on empty and slowly drop through the tube onto the moving blade. Place the Beans in a bowl and set aside. Add the greens, onions and garlic to the processor, blend well.
4. Add the mashed Beans to the processor and process until the mixture looks green. Transfer the mixture to a bowl, add the spices and baking soda, mix everything until well blended. Cover the bowl and let sit for at least 30 minutes. The longer the better so the flavors blend. If you do not cook all the batter, cover and store in the refrigerator. Heat a medium saute pan, when hot add 1/2 inch of oil and heat until it is hot, lower the heat slightly.
5. To shape the patties, take a large soup spoon and fill the bowl of the spoon with some of the batter, pressing it firmly into the spoon. Sprinkle the top with sesame seeds and then push it off the spoon into the hot oil.
6.Fry for 2 to 3 minutes or until it has turned brown. Turn the patties over and cook again 2 to 3 minutes or until brown. Remove from the oil to a paper towel to drain. Don't let the oil get too hot or the crust will get too crisp or if the oil cools down too much, the patties will soak up too much oil.
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