![]() Slice the tomatoes in half, brush with oil and season. ![]() To cook the tomatoes: use a small sharp knife to cut out the eye of the tomato (where the stalk meets the fruit). Put a couple of tablespoons of flour on a plate and roll each ball in it until lightly coated, then gently flatten into 1cm patties. Mash them and allow to cool downĪdd the diced pepper, sliced spring onions, sweetcorn, and flour and mix wellĪdd the egg, seasoning, and mix again until well combined.ĭivide cake mix into 12 balls. Drain and return to the saucepan in low heat for a couple of minutes to make sure that they are dry. Put potatoes in a sauce pan, cover with cold water and bring to the boil, reduce the heat and cook until just soft. To serve, place a bed of baby spinach on each plate, top with two of the bubble and squeak patties and garnish with the spring onions and toasted sesame seeds.120g flour plus some extra for coating the cakes.Remove from the pan and keep warm in a low oven. Once the pan is hot, add the patties and fry for 2-3 minutes on each side, or until golden. Add another tbsp of olive oil to the frying pan, and place back on a medium heat. Take the mixture and form 8 round patties.Add the salt and pepper and mix until combined. Transfer this mix into the pan with potatoes and falafel. Add the garlic and fry for a further minute. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute. Add 1 tbsp of olive oil to a frying pan, and place on a medium heat.Crumble the falafels into the potatoes and mash with a potato masher until smooth. Drain the potatoes and place them back into the pan. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. ![]()
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