| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Ready stead, Emp | 2 | servings | |
INGREDIENTS
| 4 | Venison sausages | |
| 2 | ts | Chilli flakes |
| 1 | Pinches chilli powder | |
| 4 | tb | Yorkshire pudding batter; (see earlier recipe) |
| 1 | Handful chopped herbs; parsley, mint and | |
| ; coriander | ||
| 1 | lg | Potato; grated |
| 200 | g | Pak choi; roughly chopped |
| 2 | ts | Soy sauce |
| 4 | tb | Greek yoghurt |
| 1 | Handful chopped coriander | |
| Sunflower oil | ||
| Salt and pepper |
INSTRUCTIONS
1 Fry the sausages in a little oil for 10-15 minutes until cooked. In another frying pan, fry together the chilli flakes, chilli powder and a pinch salt in oil for 2-3 minutes. 2 Pat dry the potato, and put in a bowl with the batter, herbs and fried spices. Stir well. Heat some oil in a frying pan. 3 Add large spoonfuls of the potato mixture to the pan, and fry for 3-4 minutes each side until nicely golden. 4 Stir-fry the pak choi in a hot wok with some oil for a few minutes. Add the soy sauce and season with pepper. 5 Mix the yoghurt with the coriander, and serve with the sausages, potato latkes and pak choi. Converted by MC_Buster. Per serving: 51 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 347mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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