Saturday, 9 January 2016

Akuri na Patties

Akuri Na Patties

Smashed potatoes stuffed with akuri, dipped in egg and pan fried. It is a yummy side dish of the yester-years. Make the akuri  a tad spicy to add to the full flavour of this Parsi version of a scotch egg. 


2 tbsps oil
1 large  finely diced onion
12 green chillies, finely chopped
2 cups fresh coriander, finely chopped
2 large skinned tomatoes, finely chopped
pinch of salt

Heat oil in a pan and fry onions till golden brown. Add in the chillies and tomatoes. Sprinkle this with salt. Saute for 7 minutes and cover. Lower the heat and allow to cook for 20 minutes until it all comes together and the liquid is evaporated.

In a bowl beat together 8 eggs
Add a pinch of salt and a dash of milk.
Pour in the eggs over the cooked vegetables and keep cooking it stirring it constantly on a low flame till it resembles scrambled eggs.

The Potato Mash

1 ½ kg potatoes, boiled peeled, salted and mashed

To Fry

4 eggs beaten
Fine dry bread crumbs or semolina as required
Oil for shallow frying

Wet your hands take a spoonful of the mashed potatoes, flatten and put 2 tsp of akuri in the center. Fold over the edges of the potato over the akuri and shape into a ball.
Flatten and shape into a round patti. Repeat with the remaining akuri and potatoes.

Heat the oil in a skillet and dip each of the patti in beaten egg and then into the breadcrumbs pressing them on. Shallow fry each one turning over only once cooking just until they are beautifully golden brown.


Add 2 or more eggs if you want the akuri less spicy.

The eggs must be at room temperature to cook evenly.

You can make use  of leftover Akuri if you have any to make this dish.

Prepare and refrigerate for up to a day. Pan fry them when you are ready to serve.

For more delicious recipes from the Parsi Cuisine click

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