| 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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