Patamistadas

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Fusion Cooking, in a friendly way (Rcp# 67)

Ingredients for ‘Patamistadas’

For the patties:

  • 3 – 4 tablespoon chives, washed and chopped
  • 2 large potatoes (250g without skin, firm cooking, washed, peeled and grated)
  • 45 – 50g washed and grated red cabbage
  • 35 – 40g washed and grated fennel bulb
  • 50g frozen and then grated Hoccaido pumpkin flesh
  • 6 tablespoons cold broth (homemade, see [‘AnyBroth’])
  • 6 tablespoons apple pulp (high quality applesauce, just apples – no additives)
  • A flour mix made of 2 tablespoons chickpea flour, 2 tablespoons buckwheat flour and 4 tablespoons chestnut flour
  • 1/8 teaspoon dried ginger
  • 1 teaspoon bear’s garlic in oil (or 1 teaspoon fresh crushed garlic)
  • Freshly ground pepper and a pinch of freshly ground nutmeg
  • Canola oil

Spicy Sauce:

  • 1 teaspoon date syrup
  • 3 tablespoons olive water (water an from olive jar, preferably green)
  • ½ teaspoon bear’s garlic in oil (or ½ teaspoon crushed fresh garlic, careful, not to much)
  • A pinch of salt
  • 3 tablespoons oat yogurt
  • 1 tablespoon of a mild olive oil

Tomato Salad:

  • ½ teaspoon dark balsamic vinegar
  • 1 teaspoon olive oil
  • 1 tablespoon water
  • Salt and pepper
  • Tomatoes (per serving about 5 – 6 small small Roma tomatoes – or any mild fresh and ripe red tomatoes to fill a breakfast plate)

You will also need

  • 1-2 handfuls of green salad leaves per person (no radicchio or arugula here, just any green salad you like)
  • A salty protein source that you can fry (grilled cheese works well here)

Preparations for ‘Patamistadas’

For the Patties:

  1. Preheat oven to 180°C (convection only/fan assisted with no top or bottom heat), remove baking sheets from oven before heating (you will need cool baking sheets for this recipe)
  2. Saute grated red cabbage and fennel in pan with 2 tablespoons canola oil over low heat for 5 – 8 minutes, then add chopped chives and saute for another 5 minutes. Turn off and remove from heat, but leave in pan and set aside to cool
  3. Mix flours and stir into cold broth, then add apple pulp, spices, herbs and salt.
  4. Add the cold Hokkaido pumpkin pieces and freshly grated potatoes to the flour and spice mixture and leave in a cool place for 10 minutes.
  5. When cabbage and fennel have cooled to no more than lukewarm, add everything together.
  6. Leave the dough to rest in the fridge for 5-10 minutes, then remove from the fridge and form patties (7-9 cm diameter, 1 ½ – 2 cm high) and place on oiled baking paper (heavy-duty) on a cool baking sheet which you place in the oven at medium height
  7. Bake for 15 minutes on one side, then turn and bake for another 8-10 minutes on the other side.

Spicy Sauce:

  1. Mix to dissolve completely: 1 teaspoon date syrup, 3 tablespoons olive water (water from olive jar, preferably green), ½ teaspoon bear’s garlic in oil (or ½ teaspoon crushed fresh garlic, careful, not too much) and a pinch of salt
  2. Carefully combine: 3 tablespoons oat yogurt and 1 tablespoon of a mild olive oil
  3. Combine two mixtures and place in refrigerator until serving

Tomato Salad:

  1. Simply combine all the ingredients and mix well.
  2. Wash and slice the tomatoes, place them on a breakfast plate and pour the sauce on top.
  3. Leave in a cool place for 10 minutes before serving.

Serve Patamistadas with spicy sauce and tomato salad (see recipes above), green salad, and a fried protein source. The Patamistadas patties can be served hot or cold.

The whole dish it makes about 3 servings. The Patamistadas patties as a tapa… that depends on the number of yummy compadres they bring along to the party.

Side Notes:

  • How did this recipe come about? I heard someone talking about the Canary Islands and remembered a local specialty – Canarian tortillas, a tapa. Tapas are a wide variety of Spanish dishes that are like a cross between an appetizer and a snack (I love them). The Canarian tortilla is originally made of potatoes, onions and eggs.
    I also recently came across a traditional recipe for German grated potato pancakes. I found it in a reprint of a very old cookbook that had been honored at the World Exhibition in Paris about a hundred years ago. Clever recipes, gorgeous design, funny lettering. As and Os like in my great-grandmother’s childhood books. One of the kids found it at a swap meet and gave it to me (so sweet). So I made a crossover between these two recipes that I really like and that are both tied to very fond memories.
  • I was looking for a name that would capture the crossover between the two dishes and cultures. ‘Amistadas’ means ‘friends’ or ‘buddies’ in Spanish. But in the feminine version, like a girl connection (the potato has a female pronoun in both German and Spanish 😉 ).

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.