Heather Trim's burger and potato salad recipes
Published Friday, July 21, 2017 12:51PM EDT
Recipes courtesy Foodland Ontario
Samosa-Style Potato Salad
This mildly exotic potato salad pairs beautifully with any kind of grilled meat or fish. If you like, just before serving stir in chopped fresh Ontario coriander.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 6 to 8
2 lb (1 kg) small Ontario Potatoes, scrubbed and cut in half or quarters if large
1 cup (250 mL) fresh Ontario Peas
1 cup (250 mL) julienned Ontario Carrots
1/2 cup (125 mL) diced Ontario Red Onion
3 tbsp (45 mL) mild Indian curry paste
2 tbsp (25 mL) each applecider vinegar and vegetable oil
2 tsp (10 mL) Ontario Honey
1 tsp (5 mL) finely minced fresh gingerroot
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper (optional)
1 large clove Ontario Garlic, pressed
In large pot of simmering, salted water, cook potatoes until fork tender, about 13 minutes. Drain, reserving 1 tbsp (15 mL) of cooking water. Transfer potatoes to large bowl. Meanwhile, in small saucepan, cook peas in boiling water until tender, about 3 minutes. Drain, rinse under cold water, drain again; add to potatoes, along with carrots and onion.
In small bowl, whisk together curry paste, vinegar, oil, reserved cooking water, honey, ginger, salt, cayenne pepper (if using) and garlic. Pour half of the dressing over the hot potato mixture; toss to coat. Cover and refrigerate remaining dressing. Refrigerate salad uncovered, until cooled, about 30 minutes or cover and refrigerate up to 1 day.
To serve, pour remaining dressing over potatoes and toss. Season to taste with pepper.
TIP: Try a combination of yellow-fleshed, red and white small potatoes.
1 Serving (When recipe serves 8):
PROTEIN: 4 grams
FAT: 4 grams
FIBRE: 3 grams
SODIUM: 278 mg
East Coast Rappie Pie Burger
Made with ground chicken, crispy bacon, potatoes and onions, these burgers are a tasty twist on the traditional Rappie Pie, an Acadian dish. Serve on a bun, topped with bacon sour cream and fresh chives.
Preparation Time:20 minutes
Cooking Time: about 11 minutes
Grilling Time: 10 minutes
6 strips thick cut Ontario Bacon
1 cup (250 mL) grated Ontario Red Potato
1/2 cup (125 mL) chopped Ontario Onion
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) extra-lean Ontario Ground Chicken
1 Ontario Egg
3/4 cup (175 mL) low fat Ontario Sour Cream
6 burger buns, toasted
1/3 cup (75 mL) chopped, fresh Ontario Chives
In large nonstick skillet, over medium-high heat, cook bacon until crisp. Drain on paper towel-lined plate. Dice 4 strips and crumble remaining 2 strips; set aside. In remaining fat, cook potato, onion, salt and pepper until potato is tender, about 5 minutes, stirring continuously. Set aside.
In medium bowl, mix together chicken, diced bacon, potato mixture and egg until well combined. Divide mixture into 6 equal-sized balls and shape into 1/2-inch
(1 cm) thick burgers. Place burgers on greased grill over medium-high heat. Grill, covered, 5 minutes on each side, until thermometer inserted sideways into centre of each burger reads 165°F (74°C).
In small bowl, combine sour cream and crumbled bacon. Assemble burger on bun, top with 2 tbsp (25 mL) of the bacon sour cream and sprinkle with chives.
PROTEIN: 24 grams
FAT: 21 grams
FIBRE: 2 grams
SODIUM: 525 mg