![]() ![]() Serve topped with a poached egg and oven-roasted tomatoes. Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. Place in the fridge for 10-15 minutes to chill. Dust the worktop and your hands with the flour, then form the mixture into small, round patties about 2cm thick. Combine well then leave to cool.ĭivide the mixture into 8. Mix in the salad onions, cheese, rosemary and theĬooked cabbage. Add the butter then season and mash until smooth. Drain the potatoes in a colander then return them to the pan. Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes. Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. ![]() Place a lid on the pan and bring to the boil. If you are not vegan or vegetarian, try cooking these in a hard fat.Put the white potatoes in a pan and cover with a little cold water. I freeze them on a baking tray, then stack them with baking parchment between them in a bag. They take 8-10 minutes to cook from frozen at a medium heat. Worcestershire sauce contains anchovies, but if that is not a concern for you, use that instead!Ībsolutely! Freeze them up before frying then cook them up right from frozen when you want them. Remove cabbage, bacon and onion and mix with 400g cold mashed potato, roasted garlic, and herbs. Next, add cabbage and let it color slightly. ![]() It is not the same and folk love to argue about which is the best, I use it in this recipe because it is both vegetarian and vegan. Melt duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add bacon. It is similar in many ways to Worcestershire sauce. But if you using leafy greens be sure to dry them well before mixing them with the potatoes. Nope, any old greens will do, everything from cabbage to kale. If you are more moderate with your butter/cream usage then yes! It depends, I put an obscene amount of butter in my mash and that makes it unsuitable for this recipe. The more floury potato, the softer and more “mash” like the bubble and squeak will be. ![]() You can get away with anything apart from very waxy salad potatoes because they will not hold together. ![]()
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