Got leftover boiled or mashed potatoes, cooked carrots and greens? I thought I'd jazz up Bubble & Squeak with some curry spices and some coriander relish to use up some odd leftovers.
Serves 2
200g potato
Handful of cooked carrot, cabbage, Brussel sprouts etc
1 tsp garam masala or curry powder
1 tbsp plain or chickpea flour
2 tbsp olive oil for frying
Relish
30g pack of coriander
1 large garlic clove, peeled and roughly chopped
2 cm ginger, roughly chopped
1/2 tsp hot chilli flakes
2 tbsp dried mint
2 tbsp apple cider vinegar
1-2 tbsp water
Mash the potato well, before adding in the finely chopped vegetables and spice. Do not add any oil or butter as you need a stiff mash that you can shape into four 'burgers' and keep their shape. Add a little flour to the mash if needed to make it stiffer.
Fry the potato cakes in the olive oil in a non-stick pan over a medium high heat for about 5 minutes each side or until golden brown.
Whilst frying the potato cakes, whizz together all the relish ingredients until you have a pourable, double cream-like, consistency. Add more water and vinegar if needed to get a pourable relish.
Dip the potato cakes into the relish or pour over.
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