Crispy beef patties with Chinese sauce

Crispy beef patties with Chinese sauce

  • Préparation

    Prep time: 25 minutes

  • Cuisson

    Cooking time: 29 minutes

  • Portions

    Servings: 12 patties




  • Place the potatoes in a pot and cover with water. Bring to a boil, cover and cook for 10 to 15 minutes on low heat, until tender. Drain well. Purée until smooth.

  • Meanwhile, heat sesame oil on medium heat in a large pan. Sauté the onion and ground beef for 4 to 5 minutes, sepa-rating the meat using a wooden spoon, until no longer pink.

  • Off the heat, add the mashed potatoes in the pan. Salt and pepper, and stir. Pour the mix into a large bowl. Let cool in the refrigerator for 30 minutes.

  • Meanwhile, prepare three deep dishes. In the first, place the flour. In the second, beat the eggs. In the third, place the Haiku Panko.

  • Shape twelve patties by using 60 to 80 ml (from ¼ to ¹⁄³ cup) of the potato/meat mix for each.

  • Dredge the patties in the flour and shake off the excess. Dip them in the beaten eggs, and then coat them with the panko.

  • In a fryer or large pan, heat the canola oil until it reaches a temperature of 180 °C (350 °F) on a food thermometer.

  • If using a pan, watch the cooking process closely to avoid flare ups.

    Fry a few patties at a time on all sides for 4 to 5 minutes, until golden. Blot excess oil with a paper towel.

  • In a small saucepan, combine ingredients for the sauce. Heat for 3 to 5 minutes on medium heat while stirring.

  • Serve patties with the sauce.