![]() Turn each over and brown the other side.ĭivide the watercress among 3 plates then add the sizzling patties. Warm a thin layer of olive oil and a little butter in a shallow, nonstick pan over a moderate heat, then lower in the patties, letting them cook for 5 or 6 minutes until pale gold and lightly crisp on the underside. ![]() Roll the mixture into 9 balls or thick patties, using a little flour on your hands if necessary. Fold the drained spring cabbage, well drained of any liquid, and the herbs into the potato together with a little ground black pepper. Wash a couple of handfuls of watercress, shake them dry and set aside.ĭrain the potatoes thoroughly, add 40g of butter then mash them using a food mixer fitted with a flat paddle, or with a potato masher. I used dill, mint, tarragon and parsley – but it will depend what you have around. Slice 3 spring onions finely, discarding any tough dark green leaves as you go.
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