NOTE: You can, of course, make this with leftover potatoes and cabbage or sprouts also a little chopped fried onion is a nice addition. Combine the vegetables with the cooled mash and all remaining ingredients, except the. Drain on crumpled paper and serve immediately. In a medium saucepan, gently boil the peas and corn together until soft. Fry them in hot dripping to a good, crisp, golden brown on both sides. Mix the well-drained cabbage into the potato and, when it is cool, take tablespoons of the mixture and shape into round cakes, which should then be dusted in the seasoned flour. Mash them (with an electric hand mixer if you have one) until smooth – don’t add any milk, though because you don’t want them to be too soft. When the potatoes are cooked, add some freshly milled black pepper and the butter. Now pour into a colander, put a plate (one that fits inside the colander) on top of the cabbage, place a weight on top and leave it to drain very thoroughly. Wash it thoroughly, then plunge it into the fast-boiling water, put a lid on and let it boil for about 6 minutes. Shake dry, then shred as finely as you can. Drain and cool quickly under cold running water. Meanwhile, boil the sprouts for 3-5 mins until just tender. Chill for an hour in the fridge if possible. STEP 1 Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Combine the mash, greens, egg, and cheese. Put the potatoes on to cook in salted boiling water, then half-fill a medium-sized saucepan with some more salted water and bring it to the boil.Ĭut the cabbage into quarters, remove the hard stalk and shred the rest. Sizzle leeks in a frying pan with a little olive oil till tender. For the bubble and squeak 3 tbsp olive oil 2 leeks, washed, sliced 1.25kg /2lb 12oz potatoes, peeled, boiled, mashed and left to cool 750g/1lb 10oz spring.
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