Served With Potato and Cauliflower Puree
Behind every recipe hides a story!
For some time, Gad has been telling me enthusiastically that Goodness serves a delicious dish of “Redefine Meat” cooked in wine and thyme and served with mashed potatoes.
To his disappointment, the dish was served in the restaurant for a short time only, as part of the product launch (currently marketed to businesses only).
The next step was to challenge Mum, not before he got the recipe from Ilil, the restaurant owner.
But then I remembered my sister-in-law Leah’s mythological chicken patties:
Every Friday, fragrant and soft patties emerged out of the pan: They were fried first and then cooked in water.
All the family members, without exception, grabbed them in an instant: as is, with pickled cucumber, or in a Challah sandwich with mayonnaise – Until there was nothing left for Shabbat!
Instead of frying onions in oil, adding it to the “meat,” and then cooking the “meatballs” in wine and thyme as the original recipe requires, I was inspired by the fusion spirit.
I added finely chopped leeks, almond butter, olive oil, and spices to the Beyond mixture (or any similar vegan minced meat); I formed patties and fried them until golden.
I added red wine and dried thyme to the sizzling pan and covered and cooked for ten minutes.
I removed the lid, increased the heat, and cooked until the liquids evaporated. The smell spread in the house intoxicated me; I could barely wait until I served the dish to the table.
In the meantime, I made puree from potatoes and cauliflower. The cauliflower, in addition to the taste, makes the puree soft and fluffy.
I served the puree together with the patties; Everyone asked for more!
I have a confession to make: instead of sprinkling on the puree the crispy layer formed at the bottom of the pan, I kept it to myself for later (nevertheless, everyone helped to scrape 😋
Just writing about those addictive patties makes me hungry.
Enjoy and let me know how it turned out❣️
4-5 Generous servings
Patties
- 600 – 650 gram minced meat such as beyond
- 1 large leek, finely chopped without the green leaves
- 2 Tablespoon olive oil
- 2 Tablespoon almond butter
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder optional
- ¼ teaspoon salt
- ½ teaspoon dried thyme
- pinch chili flakes
- ½ – ⅓ cup olive oil for frying the patties an amount that covers the skillet bottom
Red Wine
- 1 cup red dry wine such as cabernet sauvignon
- ½ teaspoon dried thyme
Puree
- 1.5 Kg red skin potatoes
- 1 medium cauliflower
- 100 gram vegan butter
- ½ cup nutritional yeast
- ¼ cup Coconut milk 18% fat
- 5 whole allspice berries
- 1 large bay leaf
- pinch ground nutmeg by taste
- salt, ground black pepper by taste
Puree
- Start with cooking the potatoes and cauliflower so when the patties are ready, all you have to do is mash them to a puree.
- Peel the potatoes, slice them into slices about half a centimeter thick (0.2 inches) and transfer to a wide pot. Put allspice and bay leaf in a small cloth bag, close it, and add it to the pot. Add water to cover and a little salt, cover, bring to a boil over high heat, lower the heat and cook until the potatoes are tender. Remove the cloth bag with the allspice and bay leaf. Strain the potatoes but leave a little water in the pot (2-4 tablespoons ). Return the potatoes to the pot and cover.
- Meanwhile, cook the cauliflower: cut it into large florets, place in a large pot, cover with water and add a little salt. Cover and bring to a boil over high heat, lower the heat and cook until the cauliflower is tender. Strain, return to pot, and cover.
Patties
- Mix all the ingredients for the patties in a bowl except the wine and additional dried thyme. Mix well until you get a uniform mixture. Taste and adjust seasoning if necessary.
- Heat the oil in a wide skillet. The oil should cover the bottom in a thin layer.
- Using wet hands, form patties (not balls) and fry in the hot oil on both sides until nicely golden. If the oil is too hot lower the heat.
- Remove the golden patties from the skillet and place them on a paper towel to absorb the excess oil.
- Add the wine and thyme to the pan; Return the patties to the pan, cover, and cook over medium-low heat (gentle boil) for 10 minutes. Remove the lid, increase the heat and cook until the liquids evaporate.
Assemble the dish
- Mash the potatoes in a wide bowl, mash the cauliflower and add it to the potatoes.
- Add butter, coconut milk, nutritional yeast, nutmeg, salt, and pepper to the puree and mix well; Taste and adjust seasoning if necessary.
For serving
- Place mashed potatoes on a serving plate and add 2-3 patties.
- For a decadent dish – scrape the layer of oil and leek that has accumulated on the bottom of the skillet and sprinkle over the puree.
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