Serve each patty with a poached egg on top. Remove to a warmed plate whilst you fry an egg per person in the same pan. New to cooking with pumpkin Download your free copy of The Little Book of Pumpkin and learn how to identify and correctly use the 6 most common varieties of. Fry on each side for 2 minutes until crispy on the outside and hot all the way through. When you are ready to eat, add the rest of the oil to a frying pan and fry the patties over a medium heat for 3-4 minutes on each side. Flatten into patties, lay on a plate and chill until required. Using your hands divide the mixture into 8 even sized balls. Drain and lightly fold through the mash, adding a good seasoning of salt and black pepper. Remove with a slotted spoon and drain for a moment on kitchen paper, then stir though the potatoes.Ĭook the Tenderstem in boiling water for 3 minutes until just tender. Place potatoes in a large pot of salted water and bring to a boil. When they are ready, stir though the mashed potatoes.Īdd the lardons or bacon to the frying pan and cook over a medium heat until crisp. Directions are based on the original recipe of 8 patty. Whilst the potatoes are cooking, heat two tablespoons of the oil in a non-stick frying pan and fry the onions over a medium heat for about 20 minutes until lightly caramelised. Cook for about 15-20 minutes until soft when pierced with a fork. Put the potatoes into a pan of lightly salted cold water and bring up to the boil. Download your free copy of The Little Book of Pumpkin and learn how to identify and correctly use the 6 most common varieties of pumpkin to avoid bland, fibrous dishes.
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