![]() Add the chopped potatoes, vegetables and parsley, season well and mash together – you can make this as chunky or smooth as you like.Transfer the mixture to a large bowl to cool slightly. Cook for a few minutes until crispy then add the shallot and garlic and cook for a further 4-5 minutes until softened and lightly coloured. Place a frying pan over a medium heat and add the pancetta.Sea salt and freshly ground black pepper.250g leftover cooked vegetables, such as Brussels sprouts, carrots, parsnips or cabbage, roughly chopped.250g leftover roast potatoes, roughly chopped.NOTE: You can, of course, make this with leftover potatoes and cabbage or sprouts also a little chopped fried onion is a nice addition. Drain on crumpled paper and serve immediately. 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. 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. ![]()
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