The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!
We were lucky to have Audax host this challenge too. He is one of the most helpful and knowledgable members of the daring kitchen. His posts are always full of information and helpful hints and this one was no exception.
The challenge was to make patties. Technically patties are flatten discs of ingredients held together by (added) binders (usually eggs, flour or breadcrumbs) usually coated in breadcrumbs (or flour) then fried (and sometime baked). Burgers, rissoles, croquettes, fritters, and rösti are types of patties as well.
Let’s start with basic definitions and info
Patties – patties are ingredients bound together and shaped as a disc.
Rissoles and croquettes – use egg with breadcrumbs as the binder, typical usage for 500 grams (1 lb) of filling ingredients is 1 egg with ½ cup of breadcrumbs (sometimes flour, cooked grains, nuts and bran can be used instead of the breadcrumbs). Some meat patties use no added binders in them they rely on the protein strands within the meat to bind the patty together. Vegetarian and vegan patties may use mashed vegetables, mashed beans, grains, nuts and seeds to bind the patty. Generally croquettes are crumbed (breaded) patties which are shallow- or deep-fried. Rissoles are not usually crumbed (but can be) and are pan- or shallow-fried. Most rissoles and croquettes can be baked. (Examples are all-meat patties, hamburgers, meat rissoles, meatloaves, meatballs, tuna fish and rice patties, salmon and potato rissoles, most vegetable patties.)
Wet Fritters – use flour, eggs and milk as the binder, typical usage for 500 grams (1 lb) of filling ingredients is 2 cups flour, 1 egg with 1 cup of milk and are usually deep-fried and sometimes pan-fried (examples deep fried apple fritters, potato fritters, some vegetable fritters, hushpuppies)
Dry Fritters – use eggs and (some) flour as the binder, typical usage for 500 grams (1 lb) of filling ingredients is 1 to 2 eggs and (usually) some 2 to 8 tablespoons of flour (but sometimes no flour) and are pan- or shallow- fried. (examples most vegetable patties like zucchini fritters, Thai fish cakes, crab cakes, NZ whitebait fritters)
Röstis– use eggs (sometimes with a little flour) as the binder for the grated potato, carrot and other root vegetables, typical usage for 500 grams (1 lb) of filling ingredients is one egg yolk (potato rösti).
Sautéing, stir frying, pan frying, shallow frying, and deep frying use different amounts fat to cook the food. Sautéing uses the least amount of oil (a few teaspoons) while deep frying uses (many many cups) the most oil. The oil helps lubricate (sometimes adds flavour) the food being fried so it will not stick to the pan and helps transfer heat to the food being cooked.
I made three forms of patties, one baked and one pan fried.
The first is Kofta which a popular middle eastern meat dish that is basically minced meat with onions,spices and parley and it can be prepared in multiple ways. You can bake the kofta with tomatoes “Like I did” or with tahini sauce or with vegetables “usually potatoes, green peppers and tomatoes”. You can also pan fry them first then cook them in a tomato sauce, this way they become sort or a middle eastern meatball that you can then add to spagetti or made into dawood basha and served along with rice.
Kofta
1/2 kg minced meat
1 medium onion
1/2 cup parsley
Salt to taste
1 teaspoon all spice
1/4 teaspoon cinnamon (optional)
1/4 teaspoon cardamom (optional)
2-3 tablespoons olive oil
1-2 tablespoon bread crumbs (use only if your mix comes out too soft)
Tomatoes cut into quarters (the amount is up to you, my family really likes them so I use quite a few)
Using the meat grinder or food processor run the onions and parsley till they are finely chopped.
Add the onions, parsley and spices to the meat and mix using your hands (Don’t over-mix the ingredients the resultant mixture will be heavy and dense)
- Patties made mostly of meat should be seasoned just before the cooking process, if salted too early liquid can be drawn out of the patty.
- Make all the patties the same size so they will cook at the same rate. To get even-sized patties, use measuring cups or spoons to measure out your mixture
If the mix is too soft add 2 tablespoons bread crumbs (I usually don’t, I like the flavor to be all about the meat and spices)
Form the meat mix into balls or elongated oval shapes and arrange in a pan.
Arrange the quartered tomatoes between the meat ovals and sprinkle with salt and drizzle with some olive oil
Bake on the lowest rack at 200 C ,covered with aluminum foil for 15-20 minutes then uncover and continue cooking till the fluids are almost absorbed and the patties firm up
I served them with yogurt mint sauce, feta sundried tomatoes scones and a salad
Zucchini, corn& cheese fritters
This makes a great light lunch or a lovely side dish for dinner, the recipe is a spin off the challenge recipe.
Ingredients:
500 gm (½ lb) zucchini
1 teaspoon (5 ml) (7 gm) salt
½ cup (120 ml) (60 g/2 oz) grated cheese, a strong bitty cheese is best (I used sharp cheddar)
1/2 cup corn
1 tablespoon butter
½ cup (120 ml) (70 gm/2½ oz) all-purpose (plain) flour plus ½ teaspoon baking powder, sifted together
2 large eggs, lightly beaten
2 spring onions, finely chopped
1 tablespoon (15 ml) italian seasoning (if you don’t have it you can use oregano basil and dried mint)
1 teaspoon (5 ml) (3 gm) black pepper, freshly cracked
1 teaspoon paprika
2 tablespoons (30 ml) oil, for frying
Directions:
Grate the zucchini with a box grater or food processor. Place into large bowl, add salt, wait 10 minutes.
When zucchini is ready wrap in a cloth and squeeze dry with as much force as you can you will get a lot of liquid over ½ cup, discard liquid it will be too salty to use.
Saute the corn in the butter then set aside and allow to cool
Return dried zucchini to bowl add corn, cheese, pepper, sifted flour and baking powder, italian seasoning , paprika, pepper, a little salt and the lightly beaten eggs.
Mix until combined if the batter is too thick you can add water or milk or another egg, if too wet add some more flour. It should be thick and should not flow when placed onto the frying pan.
Preheat a frying pan (cast iron is best) until medium hot, add 1/3 of the oil wait until it shimmers.
Place dollops of batter (about 2 tablespoons each) onto the fry pan widely spaced out, with the back of a spoon smooth out each dollop to about 2 inches (5 cm) wide, do not make the fritters too thick. You should get three or four fritters in the average-sized fry pan.
Lower heat to medium
Fry for 3-4 minutes the first side, flip, then fry the other side about 2-3 minutes until golden brown. Repeat for the remaining batter. Adding extra oil as needed.
Place cooked fritters into a moderate oven on a baking dish for 10 minutes if you want extra crispy fritters.
Some very important notes about pan frying
- Preheat the pan or BBQ.
- Generally when shallow-frying patties use enough oil that it comes halfway up the sides of the food. Best for most meat and vegetable patties and where the ingredients in the patty are uncooked.
- Generally when pan-frying use enough oil to cover the surface of the pan best for most vegetable patties where all the ingredients are precooked (or cook very quickly) and all-meat rissoles and hamburgers.
- Most oils are suitable for shallow- and pan-frying but butter is not it tends to burn. Butter can be used in combination with oil. Low-fat spreads cannot be used to shallow fry as they contain a high proportion of water. Rice bran oil is a great choice since it is almost tasteless and has a very high smoke point of 490°F/254°C. The smoke point is when the oil starts to break down into bitter fatty acids and produces a bluish smoke, Canola (smoke point 400°F/204°C) is also a great choice. Butter has a smoke point of 250–300°F/121–149°C. Olive oil Extra light 468°F/242°C. Olive oil Extra virgin 375°F/191°C. Ghee (Clarified Butter) 485°F/252°C.
- Do not overload the frying pan which allows steam to be trapped near the cooking food which might lead to the patties being steamed instead of fried. If you place too many patties at once into the preheated pan this reduces the heat and the patties will then release juices and begin to stew. Leave some space between each when you place them in the pan.
- For most patties preheat the oil or fat until the oil seems to shimmer or a faint haze rises from it, but take care not to let it get so hot it smokes. If the oil is too cool before adding the patties, it will be absorbed by the food making the patty soggy. If the oil is too hot then the crumb coating will burn before the interior ingredients are cooked and/or warmed through. For vegetable and meat/vegetable patties start off cooking in a medium hot skillet and then reduce the heat to medium. For all-meat patties start off cooking in a very hot skillet and then reduce the heat to hot, as celebrity chef Bobby Flay says that “the perfect [meat] burger should be a contrast in textures, which means a tender, juicy interior and a crusty, slightly charred exterior. This is achieved by cooking the meat [patty] directly over very hot heat, rather than the indirect method preferred for slow barbecues”. All patties should sizzle when they are placed onto the preheated pan.
- Cast iron pans are best to fry patties.
- When the raw patty hits the hot cooking surface it will stick. And will stay so until the patty crust forms so causing a non-stick surface on the patty at this point you can lift the patty easily without sticking. So wait until the patties (with a gentle shaking of the pan or a light finger-twist of the patty) release themselves naturally from the frying pan surface (maybe a minute or two for meat patties maybe 3-6 minutes for a vegetable patty). If you try to flip it too early the burger will fall apart. The secret is to wait for the the patty to naturally release itself from the pan surface then flip it over once.
- Veggie burgers will firm up significantly as they cool.
- Most vegetable patties can be baked in the oven.
- Check the temperature of the oil by placing a few breadcrumbs into the pan they should take 30 seconds to brown.
- If you need to soak up excess oil place the patties on a rack to drain, do not place onto paper towels since steam will be trapped which can make the patty soggy, if you need to just press off the excess oil with paper towels then place onto a rack.
Georgia @ The Comfort of Cooking
/ February 17, 2012Sawsan, these fritters and kofta look so delicious! What a wonderful feast. Thanks for sharing! Have a nice weekend.
Sawsan@ Chef in disguise
/ February 18, 2012Thank you Georgia, wishing you a wonderful weekend too
Caroline
/ February 17, 2012Yup, I’m officially drooling over those plates of food. Lovely photos Sawsan, and sounds delicious!!!
Sawsan@ Chef in disguise
/ February 19, 2012Thank you sweet Caroline. I am really glad you liked them
Karen
/ February 17, 2012Hi Sawsan, I have really enjoyed catching up with your posts, especially this one. It was so informative. I can’t wait to try making patties.
Sawsan@ Chef in disguise
/ February 19, 2012Glad you enjoyed the posts Karen. Looking forward to the patties you will make. I am sure they will be amazing
kitchenbelleicious
/ February 17, 2012what an awesome challenge. I wish I would have joined in on this one. The patties look out of this world delicious. I love how you can take a few simple ingredients and make so many different things out of them! LOVE THIS
deelicioussweets
/ February 17, 2012Wow, this looks like a delicious dinner. I especially love the zucchini and corn cakes. Those look fabulous!
Sawsan@ Chef in disguise
/ February 19, 2012Thank you kindly Dee.
I loved them too, they were colorful and the texture was really interesting
Cher
/ February 17, 2012Everything looks great! It is so cool to see what everyone came up with this month.
Jo
/ February 17, 2012Yummy looking kofta and fritters, wonderful job on the challenge!
Sawsan@ Chef in disguise
/ February 18, 2012Thank you Jo
Charles
/ February 16, 2012Hi Sawsan, thanks for this beautiful post.
“When the raw patty hits the hot cooking surface it will stick. And will stay so until the patty crust forms so causing a non-stick surface on the patty”
You have no idea how long it took me to figure this out… not just with patties but with many things – frying fish in a ridged grill pan especially… Try to flip too early and it’s a disaster – the fish is pulled to pieces!
I love fritters – didn’t have them in ages, and especially I love the look of your koftas… I made some last year with a tzatziki which weren’t bad, although not as beautiful as yours!
Sawsan@ Chef in disguise
/ February 19, 2012Hello Charles,
I learnt that the hard way too. I can’t even remember how many times I crumbled patties and fish for trying to flip them too soon. Give kofta another try, you may like it more
Good Cooks
/ February 16, 2012I liked the two of them, and you did a very good job with the patties….
Thank you Sawsan.
Sawsan@ Chef in disguise
/ February 18, 2012Thank you Samah, I look forward to trying your falafel
Audax Artifex
/ February 15, 2012What wonderful looking patties you made the kofta looks smashing and the fritters are spot on a great job on this challenge! Cheers from Audax in Sydney Australia.
Sawsan@ Chef in disguise
/ February 16, 2012Thank you so much Audax for an amazing challenge. As always I have learnt so much and really enjoyed it..thank you
Suz
/ February 15, 2012Both look so delicious, Sawsan. I couldn’t even pick a favourite. I’d just have both! I love the twist on the zucchini fritter.
Sawsan@ Chef in disguise
/ February 16, 2012Thank you Suz it was a fun challenge with so many possibilities
Nish
/ February 15, 2012Beautiful photos – Loving the kofta recipe too. Well done on the challenge as always
Sawsan@ Chef in disguise
/ February 15, 2012Thank you so much Nish
Courtney
/ February 15, 2012I feel so smart after I’ve read one of your posts, Sawsan. Thanks for all the great information and sharing this gorgeous recipe.
Sawsan@ Chef in disguise
/ February 15, 2012I am really glad you find the information helpful and not boring Courtney. I always worry that the daring challenge posts are very long and might get a tad boring. Glad that isn’t the case
Andy
/ February 15, 2012I’ve had zucchini fritters and I’ve had corn fritters, but never together and never with cheese! I will have to try that.
Sawsan@ Chef in disguise
/ February 16, 2012It has great texture and color. I hope you’ll enjoy it if you give it a go
spree
/ February 15, 2012Beautiful presentation Sawsan, and what an informative post! Recipes look wonderful too.
Sawsan@ Chef in disguise
/ February 15, 2012Thankn you Spree
Glad you like them. I am not too happy with the pictures, it was a cloudy day and there was no light and I didn’t have the time to remake the recipes or retake the pictures
spree
/ February 15, 2012Oh Sawsan, I know JUST what you mean! Been there, been there! It’s hard on us “types” (you know us ones
) not putting out our very best work every time. But how is that even possible? 
still, Sawsan, your plating was beautiful and the post was excellent! Thismismhow it goes, isn’t it? — “Ok, off to the next one!” xo
Sawsan@ Chef in disguise
/ February 16, 2012Thank you sweet Spree. I deeply appreciate your words.
Geni - Sweet and Crumby
/ February 14, 2012The amount of detail and information that you put into this is so appreciated. I know if I go to make this, that you have amply prepared me to make a successful dish.Your Kafta’s and fritters look delectable. I just would like that whole plate of amazing looking food. You are so talented!
Sawsan@ Chef in disguise
/ February 16, 2012You are too kind Geni, you really are.
You know when I started cooking on my own, I would miss up whole meals because of the fine print lol little basic things about the recipes or techniques that I didn’t know or were not listed in the recipe. That is why I try to make things as clear and easy as possible with plenty of tips and details.I hope it doesn’t get a tad boring and I hope someone who is starting out like I was some years back will find this helpful
psycholiszt@hotmail.com
/ February 14, 2012Yay! Kofte! I love kofte… the spices really make it, I think. Great job!
Sawsan@ Chef in disguise
/ February 16, 2012Thank you…it is really the spices that make it
Sharon
/ February 14, 2012Funny, right before reading your post I made a version of kafta in the crockpot immersed in a tomato sauce. Both in the meat and sauce I used cumin, hawayj, a bit of cayenne, salt and pepper. Also to the meat (mixture of ground turkey and lean beef) I added couscous as the binder. While I tested the meat for spices by frying a tiny bit, I just put the meatballs into the sauce and will cook on low for about 7 hours. I plan on serving it with coarse bulgur and vermicelli. Love kafta and how you can cook it in different ways. Next time I will try your version of baking it since I usually cook it on a grill stovetop. What is the version baking it with tahina?
Sharon
Sawsan@ Chef in disguise
/ February 16, 2012Hello Sharon, I love the spice combination you use.The version baked with tahini goes the same as the recipe I listed up to the point you form the meat into balls then you make the tahini sauce recipe in this link
http://chefindisguise.com/2011/04/13/daring-cooks-april-2011-challenge-edible-containers/
and pour it over the meat balls and bake in a preheated oven, covered for the forst 15 minutes then uncover and cook till the sauce thickens
thekalechronicles
/ February 14, 2012I have been making corn-zucchini-feta pancakes for years, but have never made kofta. I appreciated your detailed definitions of the different kinds of patties.
Sawsan@ Chef in disguise
/ February 14, 2012Glad you liked the kofta and the definitions were helpful
Rhonda
/ February 14, 2012I have some lamb in my fridge that is ready to be turned into Kofta (love the spice combos). Thanks for a new idea!
Sawsan@ Chef in disguise
/ February 14, 2012I look forward to hearing what you think of it Rhonda
Jenni
/ February 14, 2012Wow, great job! Both your patties sound awesome, and look really great, too! The zucchini corn cakes are really calling to me!
Sawsan@ Chef in disguise
/ February 14, 2012Thank you Jenni, glad you liked them
Kristy
/ February 14, 2012The plating is just gorgeous Sawsan! And as always, I love the daring challenges. I always learn so much. We made zucchini fritters a while back, but I think I need to revisit them after reading your techniques. They were very helpful. And those scones…on those scones…they look so, so good!
Sawsan@ Chef in disguise
/ February 14, 2012Thank you so much Kristy and welcome back.
I am glad you find these posts helpful, I learn so much with every daring challenge and I love sharing the knowledge and tips I learn.
Judy
/ February 14, 2012Patties have long been used to combine leftover ingredients or make meat stretch farther–I like the way you added sauces and fresh vegetables to serve them. Great ideas.
Sawsan@ Chef in disguise
/ February 14, 2012Glad you enjoyed them Judy. I try to add as much vegetables to my family’s diet as possible to keep things healthy and they also add color, texture and flavor
Eva Taylor
/ February 14, 2012I made Kofta years ago when we first got our Weber BBQ — their recipe book had a recipe for it grilled with a stick through it. Very tasty. My cousins MIL makes greek meatballs which look like Kofta and are as flavourful.
Your posts are always so informative, Sawsan. I love your info about pan frying, very good points. I prefer my cast iron and enamel cookware to any other — mind you it’s quite a workout if I use the big pans! We phased out anything with a non-stick coating because of the link to brain disorders (Alzheimer, Parkinsons etc). Plus they conduct heat so much better on the gas stove. And if we ever decide to go induction…they would work too! Happy Valentine’s Day!
Sawsan@ Chef in disguise
/ February 14, 2012I was telling my husband that we need to get red of all our non stick coating pans. He is not convinced yet!
Cast iron is not easy to find here but enamel cookware is.
My kids love kofta, they call it meat balls and I make it often. I would love it if you would share your cousin’s recipe. Greek flavors are always a hit in this house
Eva Taylor
/ February 15, 2012Hi Sawsan, I asked for it a couple of years ago and she wouldn’t give it to me (there are some folks that fear handing out a special recipe would make you want to see them less often). Sigh.
Sawsan@ Chef in disguise
/ February 16, 2012Oh I hate those people but you know the ones I hate even more? the ones who give you the wrong recipe!
LinsFood
/ February 14, 2012Those koftas look so good, their playing havoc with my appetite! Your presentation is wonderful too! Lin xx
Sawsan@ Chef in disguise
/ February 16, 2012Thank you Lin
ChgoJohn
/ February 14, 2012What a great post, Sawsan! Not only did you share 2 new recipes but you concluded with some very useful tips on shallow pan frying. Thank you!
Sawsan@ Chef in disguise
/ February 16, 2012Thank you John
I am glad you found the tips useful
Renata
/ February 14, 2012Both versions look delish, Sawsan! There are so many I want to try
Pairing your Koftas with the scones was just a brilliant idea! Gorgeous photos as well! Great job!
Sawsan@ Chef in disguise
/ February 14, 2012Thank you Renata..you are right there are so many tempting recipes this month..I am really glad you liked mine
Yana
/ February 14, 2012Very delicious! Beautiful pictures! Regards!
Sawsan@ Chef in disguise
/ February 19, 2012Thank you Yana
Chica Andaluza
/ February 14, 2012I love these and the fact that we all have our different “patties” around the world. I was bought up on Italian Polpette and now eat Spanish Albondigas. I particularly like the koftas cooked in the oven with the tomatoes – they must taste so good and I´ll be trying them this way soon rather than pan frying. Another challenge well met Sawsan!
Sawsan@ Chef in disguise
/ February 16, 2012Thank you sweet Tanya. I totally agree with you on the patties…there is an amazing amount of variation and creativity around the world with the same simple ingredients
heesbees tajweed
/ February 14, 2012Great work!
Love the photo of the Z C & C fritters! 
fati's recipes
/ February 14, 2012whoops, logged in with the wrong account!
Sawsan@ Chef in disguise
/ February 14, 2012No worries
Sawsan@ Chef in disguise
/ February 14, 2012Thank you Fati