Cress Beignets, Horecava 2025

20x recipe for 1000 beignets:

• 800 gr. Cooked potato
• 180 gr. Flour
• 14 gr. Baking powder
• 10 gr. Maldon salt
• 300 gr. Vegetables blanched brunoise
• 30 gr. Finely chopped cashews
• 30 gr. Finely chopped almonds
• 2 trays Rock Chives finely chopped
• 5 Shiso Leaves Purple finely chopped
• 1 tsp. cumin powder
• 250 ml. Spa red
• 1 can Algae Powder Gold
• Shiso Bicolor
• Bicolor Mustard Cress
• Olympia Cress

Necessities:

• Kitchenaid
• Cooking pot
• Thin peeler
• Sieve
• Fry
• Ice crusher for 25 grams
• Baking tray with paper
• Basin

• Boil 1kg. of potato and steam it dry
• Rub the potato through a sieve and put into a kitchenaid basin
• Mix this with the remaining ingredients and let rest for 10 minutes
• Preheat the deep fryer to 160 degrees.
• Take a small ice cream scoop of 25 grams and fry the batter until golden brown
• When the oil ball is nicely golden brown, let it cool on paper towels
• Roll the oil balls through the Algae Powder Gold and finish with Shiso Bicolor, Bicolor Mustard Cress and Olympia Cress

For best results, chill for 1 hour before use

Recipe: Eric Miete