Mashed Potato Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
- For the bubble and squeak cakes
- 3 cups floury potatoes (leftover)
- 1 medium carrot (grated)
- ½ small Cabbage (shredded)
- 2 scallions (chopped)
- 3 Tbsps Corn starch
- 3 Tbsps sunflower oil
- salt
- peppers
- For the toad in the hole
- 1 ½ cups all-purpose flour
- 3 medium eggs (beaten)
- 1 ½ cups 2% milk
- 2 Tbsps butter (melted)
- 2 Tbsps vegetable oil
- 8 small, good-quality Pork sausage
- salt
- peppers
Preparation steps
1.
For the bubble and squeak cakes:
2.
Heat the oven to 180°C (160° fan) | 350F | gas 4. Mash together the potato, carrot, cabbage, spring onion, and little seasoning. Shape into 8 small patties and dust in the cornflour, shaking off any excess.
3.
Heat the oil in a large saute pan set over a moderate heat until hot. Fry the patties for 2 - 3 minutes until golden underneath. Flip and transfer the pan to the oven (or place the cakes on a baking tray) to finish cooking for 6 - 7 minutes. Remove from the oven and allow to cool before serving.
4.
For the toad in the hole:
5.
Heat the oven to 220°C (200° fan) | 425F | gas 7. Place the flour in a mixing bowl and season with a little salt and pepper. Make a well in the centre and whisk in the eggs, milk, and butter until a batter comes together. Transfer to a jug.
6.
Grease a roasting tin with half the oil. Place in the oven to preheat. Meanwhile, heat the remaining oil in a large saute pan and brown the sausage, in batches if necessary.
7.
Once the dish in the oven has preheated for at least 10 minutes, carefully remove and add the sausages. Pour over the batter and bake in the oven for 18 - 22 minutes until the batter is golden and risen.
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