Friday - - Recipe Cards -

Prep time 10 mins Cooking time 30 mins Serves 6 Baked beans, to serve FOR FRIT­TERS A knob of but­ter 80g mixed veg­eta­bles (pep­pers, car­rots, cel­ery and cour­gettes), chopped 200g pota­toes, peeled, boiled, drained and mashed 3 tbsp flour, plus ex­tra if re­quired 2 tbsp cream, whipped 1 egg yolk But­ter and oil, for fry­ing FOR MEAT­BALLS 1 tbsp olive oil 1/2 onion, finely chopped 1/2 red pep­per, finely chopped 5 sprigs fresh thyme 50g but­ter, plus ex­tra for fry­ing 1 egg 2 slices fresh bread, crumbed 420g mince meat 1 To make the frit­ters, heat the but­ter in a fry­ing pan and sauté the veg­eta­bles un­til just cooked. 2 Mix the veg­eta­bles with the mashed potato, flour, cream and egg yolk un­til well com­bined. Add more flour if the mix­ture does not bind. 3 Heat a non-stick pan with enough but­ter and oil to cover the base. Scoop ta­ble­spoons of the mix­ture into the pan and fry, turn­ing un­til golden brown. 4 To make the meat­balls, heat the oil in a pan and sauté the onion, pep­per and thyme. 5 Let the mix­ture cool, sea­son it then add the but­ter, egg, bread­crumbs and mince meat. Mix well, divide into lime-size balls and lightly dust with flour. 6 Heat a pan with a lit­tle more but­ter and oil and sauté the meat­balls un­til golden brown and cooked through. 7 Serve frit­ters with warmed baked beans and meat­balls.

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