Puffball Patties is a modern British recipe (from a German original) for a classic patty made of grated and fried puffball flesh with onion, peas, herbs, spices and rice flour that are coated in egg and more rice flour before frying. The full recipe is presented here and I hope you enjoy this classic British version of: Puffball Patties.
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Ingredients:
300g peeled and coarsely-grated meadow or giant puffballs
2 tbsp butter + 2 tablespoons butter for frying the patties
½ medium onion, finely diced
½ tsp salt
50g frozen petit pois
2 tbsp fresh parsley, chopped
1 garlic clove, minced, grated, or pressed
¼ tsp ground black pepper
⅛ tsp freshly-grated nutmeg
⅛ tsp dried sage,
70g sweet rice flour, divided
1 large egg
Method:
Peel and grate the puffball(s) and set aside.
Heat 2 tbsp of butter in a heavy-based frying pan over medium heat. Add the onion and fry for about 4 minutes, or until soft and translucent. Add the grated puffball and salt and cook for 5 minutes, stirring often, until the puffball has softened and any liquid coming out of it is evaporated away. You don’t want the puffball to brown at all – just to stay white and get cooked. Transfer the cooked puffball to a mixing bowl.
Add the frozen peas and mix them in - this helps cool off the mixture (so it won't curdle the egg) and defrosts the peas.
Mix in the parsley, garlic, pepper, nutmeg, sage, and half the sweet rice flour along with the egg. Mix well with your hands to combine the ingredients then pat the mixture evenly into the bottom of the bowl. To make 8 even portions, use a butter knife to cut the mixture into 8 wedges. Scoop out one wedge at a time and roll it into a ball. Flatten it into a thick patty, about 8cm in diameter - some of the peas may try to escape, but gently push them back in. If you plan to use them as hamburger patties, flatten them a bit wider.
Put the remaining 35g of sweet rice flour on a shallow bowl. Roll each patty in the flour to coat all sides. Set them onto a plate, not touching each other.
Wipe out the frying pan and add the remaining 2 tbsp of butter. Place the pan over medium heat and fry the patties until crispy and golden brown on each side (3 to 4 minutes per side). If they don't all fit in your frying pan, fry them in two batches, dividing the butter between the batches.
Serve the patties with your favourite dipping sauce or pop them into hamburger buns and top with your favourite burger trimmings.
