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Frita
Makes 6 Sandwiches Starters and mains
Ingredients
- 6 floury potatoes
- vegetable oil, for deep-frying
- Cuban Ketchup
- 6 fresh chorizo (spicy are best)
- 500g beef chuck steak mince
- 2 white onions, sliced
- 6 brioche buns
- butter, for frying
Cuban Ketchup
- 1-2 dried ancho chillies, stalks and seeds removed
- 200g tomato purée
- 2tsp smoked paprika
- 1tsp garlic powder
- 100ml white wine vinegar
- 115g granulated sugar
- 1tsp Worcestershire sauce
Method
Heat oil to 180C/350F/Gas 4. Julienne potato finely and deep- fry quickly until crisp. Leave to drain on a piece of kitchen paper. Sprinkle with salt. Remove the skin from the chorizo. Mix the sausagemeat with beef mince, seasoning with salt and pepper if needed. Shape the mixture into balls and heat a cast-iron pan until it is as hot as possible. Place the meatballs in the pan and press them out, using a broad spatula or grill press, to a burger shape. Fry until the edges are crispy.
Combine Cuban ketchup ingredients with 350ml water, simmer in pan into ketchup consistency. Cool, then blend until smooth and season with salt and black pepper to taste.
Cut the buns in half and fry cut side down over a medium heat in a little butter until crispy. Place the onion on the bottom half of each bun, then add ketchup, a meat patty, a pile of newly fried shoestring potatoes and finally the top half of the bun. Dig in.
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