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Generating an image for this exact recipe… Andouille Potato-Rotini Patties with Cheesy Rotini

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Recipe details

Andouille Potato-Rotini Patties with Cheesy Rotini

Name: Andouille Potato-Rotini Patties with Cheesy Rotini
Total time: 40 min
Yield: 1
Cuisine: Fusion
Ingredients: 85 g dry egg-durum rotini pasta; 115 g chilled cooked-and-smoked andouille link, finely diced; 25 g aged grated Grana Padano; 25 g grated Parmesan; 180 g russet potato, peeled and cubed; 50 g large egg; 30 g plain breadcrumbs; 15 g scallion, thinly sliced; 15 ml olive oil; 0.6 g smoked paprika

EN RU

Potato, rotini, diced andouille, egg, breadcrumbs, scallion, and Grana Padano form browned patties, served with warm Parmesan-coated rotini. A dinner idea with ingredients and cooking steps in one place.

≈ 187 kcal/100 g · ≈ 588 kcal/serving

40 minMediumFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

dry egg-durum rotini pasta85 g
chilled cooked-and-smoked andouille link, finely diced115 g
aged grated Grana Padano25 g
grated Parmesan25 g
russet potato, peeled and cubed180 g
large egg50 g
plain breadcrumbs30 g
scallion, thinly sliced15 g
olive oil15 ml
smoked paprika0.6 g

Cookware and utensils

medium pot
large skillet
potato masher
colander
cutting board and chef’s knife
spatula

Directions

01
Boil the potato in salted water until tender
Products
russet potato, peeled and cubed — 180 g
Action
boil
Time
6 min
Temperature
boiling water
02
drain it
Products
russet potato, peeled and cubed — 180 g
Action
boil
Time
6 min
Temperature
boiling water
03
Mash the hot potato until smooth.
Products
russet potato, peeled and cubed — 180 g
Action
mash
Time
2 min
Temperature
hot
04
Boil the rotini in fresh salted water until just tender
Products
dry egg-durum rotini pasta — 85 g
Action
boil
Time
5 min
Temperature
boiling water
05
drain it
Products
dry egg-durum rotini pasta — 85 g
Action
boil
Time
5 min
Temperature
boiling water
06
Mix the mashed potato, diced andouille, egg, breadcrumbs, scallion, smoked paprika, and Grana Padano.
Products
russet potato, peeled and cubed — 180 g; chilled cooked-and-smoked andouille link, finely diced — 115 g; large egg — 50 g; plain breadcrumbs — 30 g; scallion, thinly sliced — 15 g; smoked paprika — 0.6 g; aged grated Grana Padano — 25 g
Action
mix
Time
4 min
Temperature
warm mixture
07
Shape the mixture into three thick patties without changing the andouille from diced link pieces into sausage patties.
Products
chilled cooked-and-smoked andouille link, finely diced — 115 g
Action
shape
Time
3 min
Temperature
room temperature
08
Heat the olive oil in a skillet over medium heat.
Products
olive oil — 15 ml
Action
heat
Time
2 min
Temperature
medium heat
09
Pan-fry the patties until deeply browned on the first side.
Products
No products at this step
Action
fry
Time
4 min
Temperature
medium heat
10
Turn the patties and fry them until browned and the center reaches 160°F (71°C).
Products
No products at this step
Action
fry
Time
4 min
Temperature
medium heat; 160°F (71°C) internal
11
Toss the cooked rotini with Parmesan in the warm skillet until the cheese coats the pasta.
Products
dry egg-durum rotini pasta — 85 g; grated Parmesan — 25 g
Action
toss
Time
2 min
Temperature
warm skillet

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This recipe was generated and saved by Kitchen Fridge.

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