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.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.When the mixture is thoroughly mixed, roll it into bubble- and squeak-prepped patties and cook for 3-4 minutes. Scoop out about 1/4 cup of the potato cabbage mixture by using an ice cream scoop. Crumble the falafels into the potatoes and mash with a potato masher until smooth. In medium heat, cook the onions, flour, and parsley in olive oil over medium heat until fragrant.
Drain the potatoes and place them back into the pan. books Rainbow Rowell: University Survival Guide Nosh for Students: Beer Can Chicken Recipe Gordon Ramsay: Bubble and Squeak Cakes Recipe Nigel Slater. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. Put the potatoes in a medium-sized pan of water and place on a high heat.
0 kommentar(er)
