| Serves: |
50 servings
|
Cooking Time:
|
8 to 10 minutes |
This recipe was developed by New Delhi–born chef Suvir Suran. He established standards for Indian food in the United States when he opened restaurant Dévi in Manhattan, NY, to create the authentic flavours of Indian home cooking. He is also the author of the widely acclaimed Indian Home Cooking: A Fresh Introduction to Indian Food and American Masala, where he combines the best that both Indian and American cooking have to offer.
Ingredients:
| 3 ¾ cups |
farro |
|
| 5 lbs |
sweet potatoes |
|
| 3 cups |
olive oil |
|
| ¼ cup |
fresh rosemary |
|
| 1 ½ tbsp |
thyme |
|
| 1 ½ tbsp |
pepper |
|
| 3 ¾ cups |
peanuts, chopped |
|
| 5 lbs |
mushrooms |
|
| 1 tbsp |
salt |
|
| 2 ½ cups |
shallots |
|
| ¼ cups |
wine |
|
| 2 ½ cups |
parmesan cheese |
|
| 5 cups |
panko or lentil crumbs |
|
Directions:
Bring 2 ¼ cups of water to a boil in a medium saucepan. Add the farro, return to a boil, cover, and reduce the heat to medium-low, cooking until the farro is tender (about 30 minutes.) Turn off the heat, fluff the farro with a fork, cover, and set aside.
While the farro cooks, boil the potatoes. Bring a large saucepan of water to a boil, add the potatoes, return the water to a boil, and cook until a paring knife easily slips into the center of the largest potato (about 20 minutes). Drain and set aside. Once the potatoes are cool, peel them and place them in a large bowl.
Remove the needles and leaves from the rosemary and place them in a large skillet along with the olive oil, thyme, and black pepper. Warm the olive-oil-herb mixture over medium-high heat, stirring occasionally. Once the herbs start cracking (after about 1 ½ minutes) add the peanuts and cook for 2 minutes or until they turn a nice golden color. Add the mushrooms and salt. Cook the mushrooms until they release their liquid and the pan is dry again (6 to 7 minutes) stirring often. Transfer the mushrooms to the bowl with the potatoes, and set aside.
Heat 1 tablespoon of olive oil over medium-high heat in the skillet. Add the shallots and cook until they are soft and just starting to brown (about 2 minutes.) Add the wine and stir to work in any browned bits from the bottom of the pan. Turn off the heat and scrape the shallots into the bowl with the mushrooms and potatoes. Add the Parmesan, along with the farro. Use a potato masher or fork to mash the ingredients together.
Form the mixture into 10 patties. Place the panko or lentil crumbs in a shallow dish and press the top and bottom of each patty into the panko/lentil crumbs to evenly coat. Heat 3 tablespoons of olive oil in a clean, large skillet over medium-high heat. Add 5 patties and cook on each side until nicely browned and crusty (8 to 10 minutes total.) Remove the patties from the skillet and place them on a plate. Repeat with the remaining patties, adding more oil between batches if necessary. Serve hot with a lightly dressed green salad.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
370
|
| Protein: |
13 g
|
| Total Fat: |
20 g total fat (3 g saturated fat, 0 g trans fat)
|
| Carbohydrates: |
35 g
|
Cholesterol:
|
3.5 mg
|
Fibre:
|
10 g
|
Sodium:
|
245 mg
|
To view a PDF version of this recipe, click
here.