Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.Will keep in the fridge for up to 3 days or freeze for up to a month. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully.Tip the flour onto a plate, then coat the cakes, tapping off the excess. Leave until cool enough to handle, then shape into 8 round cakes. Mix the sprouts with the potatoes and season to taste. Ingredients: 2 tbsp vegetable oil 1 medium onion, diced Approx 500 g /1 lb leftover potatoes (mashed or roasted) Approx 150g/ 5 1/2 oz leftover cooked vegetables (carrots, cabbage or Brussels sprouts etc. Shake dry, then shred as finely as you can. As a result, the texture is not as good as it could be. I prefer to keep it out of the freezer because it can become watery and grainy. Cook the bacon, poached eggs, and parsley on the grill before serving. Drain and cool quickly under cold running water. In a bowl, combine the ingredients, then fry them in a hot pan with a little oil and butter for 5-7 minutes. Meanwhile, boil the sprouts for 3-5 mins until just tender. 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.
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