INGREDIENTS

INSTRUCTIONS

1 Cook the potato and parsnips in a pan of boiling water until
tender. Heat a griddle pan and cook two sausages for 10-12 minutes,
turning regularly.
2 For the Chutney: Heat 150ml/ 1/4 pint water and caster sugar until
dissolved, then add the cranberries and simmer for 5-6 minutes, or
until the cranberries begin to break down.
3 Remove 1 tbsp cranberries, reserve, and add the orange juice to the
pan. Drain the potatoes and parsnips and mash with 15g/ 1/2oz butter
and 1 tbsp double cream. Season. Serve the mash with the griddled
sausages and chutney.
4 Heat 1 tbsp olive oil in a pan, add the onion and ground cinnamon
and cook gently until the onion has softened.
5 Slit the skin on the remaining sausages and put the sausagemeat
into a bowl. Season, add the reserved cranberries, softened onions,
lemon zest and chopped mint, and shape the mixture into eight small
patties.
6 Heat 2 tbsp olive oil in a frying pan, add the patties and cook on
each side for 2-3 minutes.
7 Cook the peas according to the packet instructions and drain. Heat
15g/ 1/2oz butter in a small saute pan, add the peas and garlic and
cook for two minutes.
8 Add the shredded cabbage leaves and cook for another few minutes, or
until they begin to wilt. Stir in 1 tbsp double cream and serve with
the patties.
Converted by MC_Buster.
NOTES : Chef - Patrick Anthony
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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