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![]() Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully.Tip the flour onto a plate, then coat the cakes, tapping off the excess. Leave until cool enough to handle, then shape into 8 round cakes. Mix the sprouts with the potatoes and season to taste.Shake dry, then shred as finely as you can. ![]() Drain and cool quickly under cold running water. Meanwhile, boil the sprouts for 3-5 mins until just tender. Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. ![]()
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