Remove the core from 250g of spring cabbage, then roughly chop the leaves. Serve warm, with a little homemade tomato sauce, or a poached egg, and enjoy. Peel, roughly chop and boil 500g of potatoes in deep, lightly salted water for 15-20 minutes until tender enough to mash. Place the golden patties on a lined oven tray and cook in the oven for 10-15 minutes until piping hot all the way through. (I pour off the oil into a bowl in between cooking each batch, to later discard, as you don’t want any loose polenta bits to catch on the next batch) Take a large frying pan and add a few tablespoons of oil, lightly fry the potato patties in batches until golden on both sides. Bubble & squeak should be on everyones radar come Christmas time - its a great way of using up leftover mash, sprouts and cabbage, from BBC Good Food. Spread the polenta on a plate and roll each patty in the polenta until coated, set aside. Form the mixture into patties, the mix should make roughly 10 patties. Next add the cooked peas, parsley and mint: to the crushed potatoes and combine well. You want a crushed potato mix it does not need to be smooth. This recipe works well with leftover new potatoes too.Īdd the cool potatoes to a bowl, scraping away large pieces of skin with a blunt knife, I remove some but not all of the skin. Once ready, you can cook the dish in 15-20 minutes ready to serve hot from the pan. Drain and leave the potatoes to cool, I leave in the fridge overnight. The recipe serves four people and takes just 10 minutes to prepare. Wash the potatoes and then add to a large pot of boiling water and boil until just tender, this will vary depending on the size of the potatoes, 12- 15 mins approx.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |