BAM BURGERS, SPUD WEDGES AND ONION RINGS
Friday night supper.
For the burgers:
Panini rolls halved and lightly toasted
slices of avocado
ostrich meat patty
Spread the toasted Panini with hot mustard and layer the toppings onto one ½ of the roll, ending with the ostrich patty that has been fried in a drop of coconut oil and balsamic vinegar. Top with the 2nd ½ of the Panini.
Boil potatoes until soft. Peel and cut the potatoes into wedges. Shallow fry the wedges in a pan with hot oil until crispy. Drain the fried wedges on a paper towel and season to taste(I used Cajun spice and salt).
Mix equal parts self-raising flour and beer in a bowl until smooth. Refrigerate the batter for ½ hour before use. (I used 1 cup self-raising flour and 1 cup beer for 1 very large onion) Slice an onion into rings, season with paprika and salt, dip into batter and fry in hot oil for a few minutes, turning halfway until crispy. Drain on a paper towel. Serve immediately, otherwise they become soft. (This batter can be used for fish as well)
Unfortunately I’m unable to quote original source for the wedges and onion rings as they are recipes I’ve used over the years (forgotten where I got them). The burger is my own concoction, I use what I had in my fridge at the time.
Recipe tested and photo: Lesdee Gloak Bam