Pata de Cavalo


Prawn toast (lit. “horse’s hoof”)

Pata de Cavalo from Maria Celestina de Mello e Senna.     Read the original recipe | Leia a receita original

9 oz | 250g of minced pork
1 lb 2 oz | 500g of prawns, diced
1 onion, finely diced
½ dried onion, finely diced
1 slice of bread with crust removed, soaked in water, squeezed and chopped
salt and pepper to taste
8 to 10 olives finely diced
5 slices of square bread, cut into 4 triangles
4 eggs, beaten

For the filling, sauté the onion and dried onion in lard until golden in colour, then add the salt and pepper. Add the minced pork and stir until cooked, before adding the diced prawns and moistened bread. Stir with care; finally add the diced olives.

Lightly dip each triangle of bread in beaten egg. While the filling is still warm, place some of the filling on top, pressing down with a spoon so that it will not separate from the bread when fried.

Dip in beaten egg and then cover with breadcrumbs and fry in lard or olive oil and serve hot.

You may also use biscuit crumbs, whichever is easiest.

Conclusion from testing:

Soaking the sliced bread in the egg makes the bread soft. To get a crunchy toast, butter the bottom of the slice of bread. Add an egg to the prawn-and-pork mixture and shape over the slice of bread. Fry the bottom of the bread in a little butter and then bake in an oven at 300⁰F | 150⁰C for 8 minutes.

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