Chop suey patties

does anybody hav a recipe for the batter used to make these delicious deepfried patties please????

chop suey has no patties - it is chopped veges and noodles.

Might be chop suey made INTO patties uli? never heard of it myself but then deep fried moro bars were a mystery once upon a time too!

Maybe she is getting confused with tempura vegetables.

I googled!

Take your favourite chop suey (cold), squeeze all the liquid out (reserve), finely chop or put in your kitchen whizz. & blitz. Transfer to a bowl & add a little of the reserved liquid, egg & flour to bind it together without being mushy. Shape into flat patties, coat in breadcrumbs & fry.

Ha, just noticed, poster#1 wanted a BATTER recipe

Haha - remember the deep fried 1kg cheese block?

does anybody hav a recipe for the batter used to make these delicious deepfried patties please!

baric - obviously you know what the patties consist of (cause it looks like we all don't)?
And you only want a recipe for the batter to hold them together? If so - why don't you post what goes into the patties and then the amount of flour, eggs, milk or water can be adjusted accordingly (depending how soft or dry the ingredients are) - cause that is really all that batter is (flour, eggs, milk or water).

Might be chop suey made INTO patties uli! never heard of it myself but then deep fried moro bars were a mystery once upon a time too!

Haha - remember the deep fried 1kg cheese block!

baric - obviously you know what the patties consist of (cause it looks like we all don't)!
And you only want a recipe for the batter to hold them together! If so - why don't you post what goes into the patties and then the amount of flour, eggs, milk or water can be adjusted accordingly (depending how soft or dry the ingredients are) - cause that is really all that batter is (flour, eggs, milk or water).

In New Zealand, chop suey patties are as common as any other deep fried food at fish and chip shops. They start with what i guess is chop suey made into a pattie form and frozen (im not sure how they do this however) then deep fryed minutes, ive had hundreds of these, but funnily enough ive never come across plain chop suey. It would be good to learn how the patties are made as there quite good considering there ready to eat in 4 minutes or so!

There are many recipes...ranging from simple egg batter recipes, to beer batters. In this recipe, simply just the batter amounts according to whether you are using less or more vegetables.

1. Take 2 cups of the vegetables you plan on using (either left over, cooled and drained chop suey, or freshly prepared vegetables) and dump them on a chopping board. Roughly chop until all vegetable are about the size of a large pea. Common vegetables used are carrots, onions, peas, corn, cabbage...but you can use any vegetables you like.

2. Add the vegetables (room temperature) to a large mixing bowl and dust with about 1/2 a cup of flour. Stir gently with a large spoon (serving type spoon) until all vegetables are coated in the flour and there is not remaining flour in the bowl.

3. Add 2 egg whites (or 1 whole egg) to a smaller bowl and beat with a whisk until completely blended and slightly foamy on top.

4. Into the eggs add: 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground nutmeg. Whisk together until all spices are evenly distributed in the egg.

NOTE: you can use 3/4 of a teaspoon of Chinese five spice powder instead of the cinnamon and nutmeg. Or you can also add only the salt and pepper.

5. Add the egg mixture to the vegetables and mix again, gently, with the large spoon until well combined.

6. Add 1/4 cup of water and 1 cup of flour. Mix with your hands until you have a soft dough ball that holds together. Add water and/or flour by the tablespoon full until you have your desired consistency.

Roll the dough out...cut your patties...deep fry until golden.