The question we get most often aside from 'what is a Tattie' is 'how do you make them?'
Let's take The Vegetarian, one of our five savory Tatties. The first step is making the black bean salsa. I refined my recipe this week because I wanted not only to have an option for vegetarians but that it was as good if not better than the others. And it was our best seller this weekend.
The sweet corn I roasted in the husk and then lightly charred on the grill to caramelize the sugars in the kernels. The second addition to the veggie tattie this week is my own chef special sauce which is kind of a deconstructed picante that brings out the fresh flavors from the cilantro, onions, beans and other ingredients.
Once the flavors have developed to my satisfaction, it's time to add the black bean salsa to our potato mix and form them into cakes in our mini-muffin tins (top left photo). They are then frozen for 24 hours, removed, and battered. Our breading is a blend of pepitas, or roasted pumpkin seeds, Panko, bread crumbs, Doritos, and Chef Big Dog's seasoning which consists of 17 spices and herbs.
When they are breaded (photo on the right), they're returned to the freezer until the market and deep fried to order. The fried Tatties are then topped with a pico de gallo salad and one of our four sauces.
What I've tried to achieve when I created this new tapas concept, the Tex-Mex Tattie, is multiple layers of flavors and textures in one bite.
One of the reasons I'm posting part of our process is we've already heard about a few chefs trying to reproduce our recipes for their own menu. Whenever you do something unique and singularly special, that's bound to happen. So I thought, let's make it easier for them and in the process, hopefully we will inspire and encourage others who have original ideas.
Chef Big Dog's Special for July 6th is the Fish Taco Tattie and that'll be my next blog.