Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

1kg pota­toes 40g but­ter 500g leftover veg­eta­bles (we used Brus­sels sprouts, cab­bage, car­rots and peas) 1 egg, beaten 50g cake flour, sea­soned with sea salt and milled black pep­per olive oil, for fry­ing 4 poached eggs, to serve

Serves 4

Boil the pota­toes un­til ten­der, then drain and re­turn to the pan. Heat gen­tly for about one to two min­utes to dry them out. Add the but­ter and mash as smoothly as pos­si­ble.

If mak­ing the bub­ble and squeak from scratch, cook the Brus­sels sprouts in boiling wa­ter for about five min­utes un­til ten­der, but still bright green. Plunge into ice-cold wa­ter, drain, and shred as finely as pos­si­ble. Steam the cab­bage and car­rots or cook in salted, boiling wa­ter un­til Blanch the peas in boiling wa­ter.

Mix the veg­eta­bles with the mashed pota­toes and sea­son to taste. Leave un­til cool enough to han­dle, then in­cor­po­rate the beaten egg to bind the mix­ture. Shape into eight pat­ties and coat in the flour, tap­ping off any ex­cess. Heat a lit­tle oil in a large fry­ing pan and shal­low-fry the pat­ties for about two min­utes on each side, turn­ing them over care­fully to avoid crum­bling. Set them aside to drain on pa­per towel. Serve with poached eggs, if de­sired.

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