Northern Irish Cascaron

Ingredients

In the Northern Irish adaptation of Cascaron, the traditional Mexican ingredients such as corn masa and chili peppers are replaced with Northern Irish staples like potatoes and herbs. The filling is also modified to include ingredients commonly found in Northern Irish cuisine, such as ground beef, onions, and carrots. The cooking technique remains similar, with the filled potato shells being deep-fried to achieve a crispy texture. We alse have the original recipe for Cascaron, so you can check it out.

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 1 carrot, finely chopped 1 carrot, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 30g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the mashed potatoes and flour. Mix until a dough forms.
2. 2.
   On a floured surface, roll out the dough to a thickness of about 1/4 inch.
3. 3.
   Using a round cookie cutter or a glass, cut out circles from the dough.
4. 4.
   In a separate bowl, mix together the ground beef, onion, carrot, garlic, thyme, parsley, salt, and pepper.
5. 5.
   Place a spoonful of the filling mixture onto each dough circle.
6. 6.
   Fold the dough over the filling to create a half-moon shape. Press the edges together to seal.
7. 7.
   Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
8. 8.
   Carefully place the filled potato shells into the hot oil and fry until golden brown and crispy, about 5-7 minutes.
9. 9.
   Remove the Cascaron from the oil and drain on a paper towel-lined plate.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for easy mashing.
• Ground beef — Choose lean ground beef for a healthier option. Cook the ground beef thoroughly before adding it to the filling mixture.

Tips & Tricks

• For added flavor, you can mix herbs like rosemary or sage into the mashed potato dough.
• Serve the Cascaron with a side of tangy tomato chutney or a dollop of sour cream for a delicious twist.
• If you prefer a spicier filling, add a pinch of cayenne pepper or chili flakes to the ground beef mixture.
• To make the Cascaron more visually appealing, brush the dough with an egg wash before frying to achieve a golden color.
• Leftover Cascaron can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Northern Irish Cascaron as a main dish accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as a snack or appetizer at parties or gatherings.

Presentation advice

Arrange the Cascaron on a platter, garnished with fresh herbs like parsley or thyme. Serve them piping hot to showcase their crispy exterior.