I used only a little insey weensey bit and served with veggie gravy.If you're feeling super flash top with a think layer of vegan mozzarella and sprinkle of vegan parmesan.Put in oven on gas mark 8 for twenty minutes until a bit crisp on the top. Now you can either squish the mixture into an even "patty" in the frying pan and cook for about 5 minutes on a medium heat so it becomes like a cake with a crispy bottom and the grill the top or (if your using a wok because the handle has fallen off your frying pan) put into an oven proof dish and press into a patty.Add the frying pan mix and give a good mash about.Drain the spuds and celeriac well and mash with the soy spread and spy milk season with a bit of salt.
Next add the garlic and the drained cabbage cook for five minutes.Add the onions and leeks in a frying pan for a couple of minutes.Slice your veggie bacon into strips or chunks and fry gently about a minute a side in the oil.Slice your onions and leeks finely and squish your garlic with a a garlic crusher.Meanwhile shred your cabbage and boil in separate pan for around 5 minutes.Put in large pan of water with a sprinkle of salt and boil for twenty minutes until tender. Peel your potato (aka spuds) and peel your quarter or celeriac and cut both into into 1 inch bits.Serve topped with a poached egg and oven-roasted tomatoes.
Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. Place in the fridge for 10-15 minutes to chill. Dust the worktop and your hands with the flour, then form the mixture into small, round patties about 2cm thick. Combine well then leave to cool.ĭivide the mixture into 8. Mix in the salad onions, cheese, rosemary and theĬooked cabbage. Add the butter then season and mash until smooth. Drain the potatoes in a colander then return them to the pan. Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes. Step 2 of Char Siu Bubble and Squeak Recipe: Put russet potatoes, zucchini. Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Heat a nonstick pan on the stove top with some Vegetable Oil (as needed). Place a lid on the pan and bring to the boil. Put the white potatoes in a pan and cover with a little cold water.
0 kommentar(er)
