Fry for a couple of minutes until softened, and then tip them into the potato mixture. Melt the butter in a frying pan over a medium heat and then add the spring onions. Shred the brussels sprouts and mix them with the potato. Put the potatoes in a large, sturdy bowl, and mash them roughly. Small bunch of chives, finely chopped, to serve If you don't have enough left over, make up the shortfall with mash.Ģ50g roast potatoes (or a mix of roast potatoes and parsnips), roughly chopped These are also wonderful served with grilled bacon rashers or gammon steaks.One thing to note: depending on how much fat you cooked your roast potatoes in initially, you may need to add a little more melted butter to bring the mixture together – use your judgment, and don't worry if they crumble slightly in the pan: those nice crispy bits are the cook's perk. Serve the bubble and squeak cakes straightaway with the sauce. Place the cakes back into the frying pan and cook until crisp and brown on each side, literally a few minutes, that's all, and remove from the pan.įor a quick sauce, add the cream to the pan used to cook the bubble and squeak cakes with some fresh coriander. Add the onion mixture to some leftover mashed potato in a bowl and form into four potato cakes using your hands. Don't grind them to a complete powder – you want texture and nuttiness from the spices.Īdd the spices to the spring onions and cook, stirring occasionally, until they turn a pale golden-brown but before they start to burn and crisp up. Place in a mortar (or alternatively use a plastic bag and a rolling pin), add the coriander seeds and cumin seeds and work the pestle or the rolling pin until they are coarsely ground. Meanwhile, remove the black seeds from the cardamom pods using the back of a knife. Heat a frying pan and add the spring onions, the butter and a good drop of olive oil to stop the butter from burning.
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