Bacon and pea potato cakes Recipe
Ingredients
1 cup frozen peas
1 tablespoon wholegrain mustard
1/2 cup plain flour
2 tablespoons rice bran oil
Corn relish and salad leaves, to serve
700g desiree potatoes, peeled and chopped
2 cloves peeled garlic
200g middle bacon, chopped
4 green onions, thinly sliced
1/2 cup fresh breadcrumbs
Bacon and pea potato cakes Recipe
Method
Step 1
Cook desiree potatoes with garlic in a large saucepan of boiling water until potato is just tender. Drain well. Roughly mash, keeping some potato chunky. Cool for 30 minutes.
Step 2
Meanwhile, cook bacon in a frying pan for 5 minutes or until browned. Stir in green onions. Cool. Add bacon mixture, breadcrumbs, frozen peas and wholegrain mustard to potato. Mix well. Shape mixture into eight patties. Place on a baking paper-lined tray. Refrigerate for 30 minutes.
Step 3
Lightly coat patties in plain flour, shaking off excess. Heat rice bran oil in a frying pan over medium heat. Cook patties, in batches, for 2 to 3 minutes each side or until golden. Drain on paper towel. Serve with corn relish and salad leaves.
Ingredients
1 cup frozen peas
1 tablespoon wholegrain mustard
1/2 cup plain flour
2 tablespoons rice bran oil
Corn relish and salad leaves, to serve
700g desiree potatoes, peeled and chopped
2 cloves peeled garlic
200g middle bacon, chopped
4 green onions, thinly sliced
1/2 cup fresh breadcrumbs
Bacon and pea potato cakes Recipe
Method
Step 1
Cook desiree potatoes with garlic in a large saucepan of boiling water until potato is just tender. Drain well. Roughly mash, keeping some potato chunky. Cool for 30 minutes.
Step 2
Meanwhile, cook bacon in a frying pan for 5 minutes or until browned. Stir in green onions. Cool. Add bacon mixture, breadcrumbs, frozen peas and wholegrain mustard to potato. Mix well. Shape mixture into eight patties. Place on a baking paper-lined tray. Refrigerate for 30 minutes.
Step 3
Lightly coat patties in plain flour, shaking off excess. Heat rice bran oil in a frying pan over medium heat. Cook patties, in batches, for 2 to 3 minutes each side or until golden. Drain on paper towel. Serve with corn relish and salad leaves.
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