![]() ![]() ![]() Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown.Dip the cake in the seasoned flour mixture. Gently form each one into a smooth, hockey puck like shape.Break up the potato mixture into 8 rough patties.Heat a large, cast-iron skillet over medium heat with 1/4″ oil in the bottom. Mix the 1/2 cup flour with 1/2 tsp Old Bay (or salt).Mix in the sprouts and 1/4 tsp Old Bay seasoning (or salt) and taste for flavor, adding more seasoning if desired. Add the Earth Balance to the potatoes and mash well.While the potatoes are drying out, drain the sprouts and pat them dry.Drain the potatoes and return back to the hot (empty) pot you boiled them inches Turn the heat down to low and let the potatoes dry for 1-2 minutes.After four minutes, remove them with a slotted spoon to a bowl filled with ice water to stop the cooking. When there is five minutes left of the potatoes, add the sprouts and cook for four minutes. Meanwhile, chop the ends off the brussels sprouts and remove any bad looking leaves. ![]() Add potatoes and boil for 12-15 minutes or until tender. Smaller red potatoes need only be quartered. Peel and chop potatoes into bite sized pieces. Bring a large pot of well-salted water to a boil.He added that if readers are struggling to perfect the golden-brown of the bubble and squeak, they can transfer the pan from the hot hob to the grill to add some more colour, he said: “If it still hasn’t browned, then pop the pan (only if it’s ovenproof though!) under a hot grill for 5 minutes. Pat it out flat again and continue cooking until really crisp all over,” he advised. “Once the bottom turns golden, carefully flip it over bit by bit and mash it back into itself. If it is, then lower the heat and keep watching it. “Pat it down into a thick pancake shape and keep frying on medium heat for about 30 minutes, checking it every five minutes or so to make sure the bottom isn’t burning. He said: “Add the potatoes and vegetables and gently mash them up in the pan to give a nice bubble and squeak mixture. The celebrity chef and restaurateur advised readers that they should, “heat a lug of olive oil and a good knob of butter in a large frying pan over medium heat,” before adding the potatoes and vegetables. ![]()
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