In honor of Burns Night, and the celebration of the famed Scottish poet, Robert Burns, may I present to you ‘Neeps and Tatties Patties’…
An authentic Burns Night Supper includes whisky, haggis, Neeps and Tatties (Potatoes and Turnips). However, my family are taking a different approach tonight and going with a ‘Veggie Burger’ with mashed turnip, sweet potato and oats; a really tasty and nutritious alternative to haggis! I think even Rabbie himself would agree it’s a great substitution… so Cheers to you Rabbie (and we will be raising our glass tonight in your honor)
…and, let me say, there’s no substitution for Scotch ‘whisky’ so please, rest easy in your grave tonight… we get it…
Burns Night Celebrations
Here is the recipe….
Neep’s and Tattie’s Patties (Vegetable burgers with Oats, Turnips and Sweet Potatoes)
¾ Lbs sweet potatoes (cut in half lengthwise)
¾ lbs small turnips (cut in half lengthwise)
1 cup quick oats (1 minute oats)
1 cup cooked quinoa
2 cups of cooked black beans (mashed a little)
1 large shallot (finely diced)
½ cup mixed fresh herbs (parsley, cilantro, chives)
1 tsp natural sea salt
½ tsp ground black pepper
1 tsp smoked paprika
1 tsp cumin powder
Dash of hot sauce
semolina flour (about ¼ cup to roll Patties)
Coconut oil (about 3 Tbsp to sauté)
How to make them
Preheat the oven to 375 degrees F. Line a baking tray with aluminum foil and place cut sweet potatoes and Rutabaga’s flesh side down. Roast for about 35-40 minutes or until soft. Set aside to cool and then remove the skin from flesh.
To make the patties in a large bowl combine the sweet potatoes, rutabaga, cooked black beans, shallots, mixed herbs, salt, pepper, paprika, hot sauce and cumin. Use a potato masher to evenly incorporate all the ingredients together.
Process the large oats slightly in the food process and then add to the mixture stirring to combine and thicken the patties.
Divide the mixture into 8 round balls and then flatten to create a disk shape. Dip each patty in to semolina flour.
Add coconut oil to the pan and begin to cook the burgers in batches 3-4 minutes each side adding more oil as needed. The patties should have a brown crust.
Serve warm and enjoy!
We still have a few spaces on our Historic Scotland Tour May 29th to June 4th 2017 ,please check out our website and send me an email…
Last week I hosted a dessert coffee evening (thanks to Oli and Ve) for my Northern Irish friend and outstanding singer-songwriter Warren Attwell , who is on his US tour (he’s amazing…http://www.warrenattwell.com/) and “fifteens” were on the menu. – and what are ‘fifteens’ I can hear you asking? Something more than fourteen, something less than sixteen?
Yes, to my surmise the recipe was unknown to my Atlanta guests; so, I promised to share the recipe on my food blog. The recipe is easy peasy to remember because it’s all about fifteen, hence the name (15 digestive biscuits, 15 marshmallows, 15 cherries and it slices in to 15 pieces)…fifteens, get it? It’s one of those recipes growing up that we always had the ingredients for in the cupboards, and they could be whipped up quite quickly for an impromptu party or a spontaneous supper when the preacher drops by! …Just one tip for my US followers is to purchase the Digestive Biscuits in the British section of your local grocery store or specialized shop (Grahame crackers are not just as tasty). Hope you enjoy a Northern Irish fridge cake classic!
Fifteens…(now you know!)
15 Digestive biscuits (8 Grahame Crackers)
15 Marshmallows (cut in to four)
15 Glaze Cherries (cut in half) (or dried cherries)
200 ml sweetened condensed milk (1/2 tin)
1 Tbsp water
Desiccated coconut (for rolling)
How to make them:
In a food processor crush the digestive biscuits or Grahame crackers.
In a large bowl mix the crushed biscuits, chopped marshmallows and cherries and the sweetened condensed milk and water.
Lay out a large sheet of parchment or plastic wrap and sprinkle with coconut. Spread the prepared mixture along the plastic wrap to form a long sausage shape. Sprinkle more coconut over the top of the mixture and then begin to roll using the parchment paper to form a circular sausage shape. Twist both ends to seal.
Refrigerate for at least 4 hours or allow to sit overnight before slicing.