Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
160 mins
COOKING TIME
10 mins
PREP TIME
150 mins
SERVES
Serves 5
ingredients
- 100g Brindisa Fritada, pepper and tomato sauce
IN STOCK - 1 plump clove garlic, finely grated
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp sugar
- 1/8 tsp black pepper
- 700g large chickpeas, rinsed and thoroughly drained
IN STOCK - 700g medium white beans, rinsed and thoroughly drained
IN STOCK - 200g cooked round grain rice
IN STOCK - 100g grated sweet potato
- 4 tbsp extra virgin olive oil, plus extra for frying
IN STOCK - 2 spring onions - green part only, finely chopped
- 75g panko breadcrumbs
- to accompany - guindilla hot green chillies
IN STOCK METHOD
- Firstly, remember to pre-cook your round grain rice to make 200g of cooked rice (you will need approximately 60g of raw rice to boil). Follow the cooking instructions on the packet, you may need approx. 20 minutes to do this.
- In a small pan over low heat simmer the fritada until it reduces by 2/3 to about 2 tbsp, stirring as it reduces (take care as it may spatter). This will take 10-15 mins.
- Remove from the heat and stir in the garlic, cumin, salt, sugar and pepper. Transfer to a large mixing bowl and leave for a moment to cool.
- Add the remaining ingredients, except breadcrumbs, and stir well to combine.
- Transfer half the mixture to a food processor. Pulse to a fairly smooth paste. Return this smooth half to the mixing bowl, add the breadcrumbs and combine everything well.
- Refrigerate until thoroughly chilled, approx. 2 hours.
- Place a large frying pan over moderate heat. Add a little olive oil. Shape approximately 10 burgers (return any you don’t wish to cook yet to the fridge or freezer to enjoy another time).
- Fry until a rich golden brown, about 5 minutes per side. Turn gently as they may be crumbly.
- Serve with Perelló guindilla hot green chillies.
- If you wanted you could modify the recipe to make approx. 5-6 larger patties, rather than the 10 small ones. They could be served on their own or with buns.
ingredients
- 100g Brindisa Fritada, pepper and tomato sauce
(each)
IN STOCK - 1 plump clove garlic, finely grated
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp sugar
- 1/8 tsp black pepper
- 700g large chickpeas, rinsed and thoroughly drained
IN STOCK - 700g medium white beans, rinsed and thoroughly drained
IN STOCK - 200g cooked round grain rice
IN STOCK - 100g grated sweet potato
- 4 tbsp extra virgin olive oil, plus extra for frying
IN STOCK - 2 spring onions - green part only, finely chopped
- 75g panko breadcrumbs
- to accompany - guindilla hot green chillies
IN STOCK 
