|For the Patty Base|
|72 %||chickpeas (canned, without liquid)|
|20 %||chestnuts (cooked)|
|For the Walnut Patties|
|64 %||patty base|
|36 %||California walnuts (coarsley chopped)|
|For the Walnut Buns|
|13 %||walnut flour|
|6 %||buckwheat flour|
|44 %||wheat flour|
|16 %||dark beer (e.g. porter)|
|2 %||fresh yeast|
|For the Sweet Potato Ketchup|
|40 %||sweet potatoes|
|40 %||sea salt|
|8 %||vegetable broth|
|8 %||white wine vinegar|
|1 %||olive oil|
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.
The walnut patties can be offered as chilled or frozen convenience product. The walnut buns are ideal for regeneration and the sweet potato ketchup as ready-made sauce in the bottle or glass jar.
Mix everything together in a blender until smooth and season.
Add chopped walnuts to the patty base and mix well. Shape into patties of approx. 150 g. Fry in olive oil until golden brown and keep warm in the oven at 70 °C.
Combine lukewarm water, yeast, salt, vinegar and beer. Add the remaining ingredients and knead for approx. 10-15 minutes. Proof dough at room temperature until it doubles, then shape into buns of approx. 110-120 g each and proof again for approx. 30 minutes bake buns at 190 °C. Combi Steam for 10 minutes and then at 220 °C for another 10 minutes.
Sweet Potato Ketchup
Cook sweet potatoes with the skin on sea salt in the oven at 160 °C for approx. 40-50 minutes until they are completely soft and close to caramelizing. Allow to cool for a while. Scrape the flesh out of the skin and put aside. Cook shallots and garlic with olive oil in a pot until soft and deglaze with white wine vinegar. Add vegetable broth and sweet potato pulp and bring to a boil once. Season with salt and pepper and puree in a blender to a fine-consistency ketchup.