In my latest Sainsbury's order I received, amongst other goodies, some purple potatoes and some jarred horseradish (made by English Provender Company, I think Biona also make a vegan horseradish sauce). So I decided to put these to use. I served the swede and potato cakes with a mixture of garlic, mushrooms, butterbeans and spinach, thrown together in a pan and sauteed.
Serves 2
Ingredients:
200g purple potatoes, cubed (you could use ordinary potato, but it won't look as pretty)
10g fresh mint leaves, chopped
200g swede, cubed
1 tbsp horseradish
1 tbsp vegetable oil
Directions:
Boil the swede until tender. In a separate pan boil the purple potatoes with the mint. Drain and mash the potato, when it is cool enough to handle, form into two patties. Drain and mash the swede with the horseradish, wait for it to cool, before forming into two patties. Heat the oil in a frying pan fry the cakes on one side for 5 minutes, flip over and fry for a further five minutes.
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