Pate Kòde (Fried Haitian Patties) - Episode 51 - ❤ Love For Haitian Food

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

Boil eggs (not filmed) and clean chicken (not filmed).

Add a piece of clove to the chicken and set aside.

Boil boneless chicken thighs for about 25 to 30 minutes, then let cool and shred.

Reserve about one tablespoon of the liquid from boiling the chicken for later use.

Slice hot dogs into four strips, then dice and set aside.

Dice boiled eggs and set aside.

On low to medium flame, add oil to a skillet and fry a piece of clove for a few seconds.

Add hot dogs to the skillet and sauté for 2 minutes.

Add diced onions and hot pepper, continue sautéing for 2 to 3 minutes.

Add dry seasonings (onion powder, garlic powder, thyme, black pepper) and mix, then turn off the heat and add diced eggs, mixing everything together. Set aside in a bowl.

Using the same skillet, repeat the process for the chicken filling: add oil, chicken, onions, and pepper, sauté for about 2 minutes.

Add dry seasonings, cabbage, and mix for a minute, then add reserved liquid and mix, turning off the heat and mixing in eggs. Set aside the chicken filling.

To make the dough, sift flour into a bowl, then add salt and baking powder, mixing well to distribute.

Mix chicken base with water (or use half a bouillon cube) and add the liquid to the flour to form a dough.

Start mixing with a spoon until the dough isn't sticky, then use hands to bring it together, kneading for a few minutes.

Turn the dough onto a counter, continue kneading, form a log, and cut it in half, then cut each half into four pieces.

Using a rolling pin, roll out each piece of dough until flat, separating them with parchment paper.

For the chicken filling, add about one eighth cup of filling to the dough, then roll or press the ends together with a fork to seal.

Seal the chicken patties, ensuring a good seal to prevent opening during frying.

For the hot dog filling, seal with a fork and poke holes into the patties to allow air to escape while frying.

Fry the patties in vegetable or canola oil on both sides until golden brown.

Remove fried patties and place on a plate lined with paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary