These Puff Puff Burger Buns are going to be my new canape option for 2020. You heard it here first! If you follow me on Instagram, you would have seen that I posted about this recipe. I got inspired this morning by a video I saw on Youtube by Telande World called “Bofrot Burger.”
For those that don’t know, Bofrot is a close cousin of Puff Puff. A few ingredients differ but the intention is the same. As I was watching the video, it clicked, let’s try to do this with puff puff. Initially, I went in blindly and didn’t follow the recipe in the video as I have been staying away from yeast in puff puff. I added the egg, a bit of oil and tried kneading and baking the dough but it had too much flour and it cracked a lot in the oven without browning all around.
Fried Version – Right
I took the same mix and fried it, it was slightly better but it was super crunchy and it would have made for a rock hard burger bun. To reiterate, I did not follow the recipe from the video, I was stubbornly eyeballing it. That was a waste of time lol but I guess now I know.
Shifting gears, I decided to go back to a simpler mix without the egg, oil or even kneading and I think I had a better result with this. One thing to also note is that this mix will work better for small moulds of the burger bun than larger ones. It will also be beneficial to skip adding sugar and lean on sweetened plain yoghurt that way your burger isn’t too sweet. I tried this with akara as my first try but please feel free to use chicken, beef, prawns or fish.
RECIPE FOR PUFF PUFF BURGER BUNS
Ingredients
1/2 Cup All Purpose Flour + 2 Tablespoons
1 Teaspoon Baking Powder
1/4 Cup Plain Sweetened Light Yoghurt + 2 Tablespoons
Oil for Frying
Method
In a bowl, mix your flour and baking powder.
Slowly add in your yoghurt a few tablespoons at a time and stir in till a dough is formed.
You may need to stir it a bit aggressively till the dough is smooth.
Heat up your oil and keep it on low heat. Scoop your mix carefully in small balls into the oil and allow to fry. Turn around till both sides are brown but fry on low to medium heat so it cooks all the way through.
Take out when brown and allow to rest. Cut it open and assemble your burger.
Akara Burger
Ingredients
Akara – Recipe Here
A handful of Chopped Cabbage, Carrots, Onions, Pepper
A tablespoon of Mayonnaise
A tablespoon of Ketchup
Puff Puff Burger Buns
1 Tablespoon Butter
1/2 cup Water (Optional)
1/2 cup White Vinegar (Optional)
1 Tablespoon Parsley
Method
In a pan, heat up your butter till it melts then place your cut up burger buns face down and brown it for about a few seconds.
Soak your cabbage and carrots in the vinegar and water for 5 minutes and drain. (This helps reduce flatulence from cabbage)
Mix your mayonnaise and ketchup and set aside.
To assemble the burger, smear your mayo-ketchup mix on the bun, add your cabbage, onions, pepper and carrots, add your akara and parsley and top with the other side of the bun. You can also have this as an open sandwich.
NB: I had to cut up the akara into strips to help assemble the burger eventually
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