YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 20 min Cook­ing time: 15 min


4 pota­toes, peeled and diced 500 g but­ter­nut, peeled and diced 15 ml ( 1 T) but­ter 2 onions, sliced 10 g pars­ley, chopped 2 ml ( ½ t) ground cumin salt and pep­per 1 egg, whisked 45 ml ( 3 T) oil


4 eggs

1 Potato cakes Cook the pota­toes and but­ter­nut un­til soft Mash roughly 2 Heat the but­ter and fry the onions un­til crispy 60 ml ( ¼ c) sour cream 30 g rocket 3 Mix the but­ter­nut mix­ture, onions and pars­ley Sea­son with the cumin, salt and pep­per Add the egg and mix 4 Heat a lit­tle oil in a pan Spoon heaps of the mix­ture into the pan and press to flat­ten slightly Fry the cakes Turn care­fully as they’re fairly soft Re­peat un­til all the mix­ture has been used 5 Stacks Poach or boil the eggs Spoon a lit­tle sour cream on a cake, fol­lowed by rocket, an­other cake, sour cream, rocket and fi­nally an egg Sea­son with salt and pep­per Re­peat with the re­main­ing ingredients and serve with toast, if pre­ferred

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