| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Fruits | Vegetarian | Cheese, Main course, New, Potatoes, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | pk | (212g) instant mashed potato mix |
| 125 | g | Closed cup mushrooms; quartered |
| 6 | Spring onions; roughly chopped | |
| 5 | tb | Sunflower oil |
| 50 | g | Freshly grated Parmesan cheese, plus |
| 1 | tb | Freshly grated Parmesan cheese, to garnish |
| Salt and freshly ground black pepper | ||
| Peach or spiced fruit chutney, to serve |
INSTRUCTIONS
1. Measure 700ml boiling water into a bowl, then add the potato mix stirring continuously. Stand for 1 minute, then beat until creamy and smooth. Leave to stand for 5-10 minutes until cool enough to handle. 2. Finely chop the mushrooms and onions in a food processor. Heat 2 tbsp oil in a large non-stick frying pan, add the mushroom mixture and cook for 1-2 minutes until just soft. Add to the potato with the cheese and season well. 3. Divide the mixture into eight and shape into large sausages on a floured surface. 4. Wipe the pan with kitchen paper, then heat the remaining oil. Fry the sausages for 4-5 minutes, carefully turning once with a non-stick spatula or palette knife. Take care not to spoil their golden crust. 5. Scatter over the remaining cheese and serve at once with the chutney, freshly cooked vegetables or a green salad. NOTES : These simple potato patties have stacks of flavour. You can grill the sausages if you wish, but they are crisper and more golden when fried. Serves 4 Preparation: 25 mins Calories/Fat per serving: 385cals / 22g Cost per serving: 50p Recipe by: Tesco Recipe Collection, Issue Six 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@north.org> on Jul 20, 1997
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