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Jun 26, 2009
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Jamaican-Spiced Beef Patties with Herbed Potatoes

By: Melanie Jimenez



If you like spicy food, this dish is for you! These zingy patties go well with the tame starchiness of the herbed potatoes, but keep a nice tall glass of cold tea next to you all the same.

Serves 6 to 8 Prep Time 70 minutes (includes 1 hour inactive time for marinating beef patties) Cooking Time 80 minutes

 

For the patties
1 kilo ground beef
1 medium-sized onion, finely minced
1 tablespoon red curry powder
1 teaspoon cumin
1 1/2 tablespoons dried thyme
1 teaspoon cayenne pepper (if you’re up for it, increase up to 1 tablespoon)
vegetable oil, for frying
chili oil (optional)

Herbed Potatoes

4 to 6 medium-sized potatoes, sliced into wedges
4 to 6 tablespoons olive oil
1 teaspoon dried oregano and 1teaspoon dried thyme (or 1 tablespoon of each herb in fresh form)
salt and freshly ground pepper to taste

 

1  Preheat the oven to 375˚F.

2  Combine all the ingredients for the patties in a large bowl, mixing thoroughly with a fork. Cover with plastic wrap and place in the refrigerator for at least 1 hour before cooking time.

3  Form mixture into 3-inch-wide, 1-inch-thick patties. Fry patties in a medium-sized saucepan over medium heat, browning both sides, turning over once (about 3 to 4 minutes for each patty). Place cooked patties on a paper towel-lined plate to drain.

4  Drizzle with chili oil before serving.

Prep Time 10 minutes Cooking Time 40 to 50 minutes

Toss the potatoes with olive oil and herbs. Spread in a single layer in shallow baking pan. Bake until golden brown and cooked through, turning once (40 to 50 minutes). Season with salt and pepper, and serve immediately.

To make Chili Oil: You’ll need 1/2 cup extra-light olive oil, 1/4 cup canola oil, and 4 tablespoons chili pepper flakes, rubbed between the palms of your hands. Heat all the ingredients in a small saucepan over very low heat. Let the flakes warm with the oil for a good 10 to 15 minutes. The air should smell of heat and the oil turn a light reddish color. Let cool; drain into a tightly sealed container. Keeps for 1 to 2 weeks at room temperature.

 

Food Styling by Melanie Jimenez | Photography by Ocs Alvarez | Prop Styling by Gwyn Guanzon




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