![]() Mix in beaten eggs.ģ Shape into 12-15 rough cakes and fry in sizzling butter and oil until golden and crunchy. Season with 1 teaspoon salt and freshly ground black pepper to taste. Add chopped Brussels sprouts, onion, grated cheese, parsley, and marjoram, if using. Chop roughly.Ģ Put potatoes in a bowl and squash them into a coarse purée with the back of a wooden spoon. Cut them in half then dry on paper towels. Shake off clinging water, then gently squeeze each one to get rid of excess water. ![]() Drain sprouts and immediately refresh with several cups of cold water to halt the cooking process. Plunge them into a saucepan of gently boiling lightly salted water and cook without a lid for 5 minutes, until tender about half the way through. Trim Brussels sprouts and cut a small cross on the bottom of each one. Or, make them a home for leftover roast lamb.Ĩ00g (about 1½ lb) agria potatoes, peeledĢ medium (size 6) free-range eggs, lightly beaten with a pinch of saltġ Cut potatoes into large chunks and cook in gently boiling salted water until tender. What a name for using up leftover vegetables! This makes a great home for leftover mashed potato and Brussels sprouts, but I warn you, they are so good, you may just want to cook fresh vegetables for them. 20 July 2021 BY Julie Biuso SERVES: Makes 12-15īubble & Squeak.
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