![]() Dust the bubble and squeak cakes with flour. Step 6 Heat the oil in a large pan to the depth of 2-3cm over a medium heat. ![]() Step 5 Divide the mixture into eight balls then flatten into cake shapes. Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside. Step 4 Add the cabbage to the potato mixture and mix together well with the nutmeg, sage and egg.Will keep in the fridge for up to 3 days or freeze for up to a month. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully.Tip the flour onto a plate, then coat the cakes, tapping off the excess. Leave until cool enough to handle, then shape into 8 round cakes. Mix the sprouts with the potatoes and season to taste.Shake dry, then shred as finely as you can. ![]() Drain and cool quickly under cold running water. Meanwhile, boil the sprouts for 3-5 mins until just tender. Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. ![]()
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