Fluffy Potato Cakes With Bachelor's Spanish Style Beans

Tue, 17 September 2019

Fluffy Potato Cakes with Batchelor’s Spanish Style Beans

 

INGREDIENTS:

 

Fluffy Potato Cakes      

• 1 kg rooster potatoes
• 75g flour
• 50g butter
• 50mls cream/milk
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 tsp onion powder
• 2 tbsp sunflower oil
• 1 tbsp butter

 

Spanish Beans

• 1 medium courgette
• 1 medium carrot
• 1 onion
• 3 cloves garlic
• 2 400g tins No Added Sugar Batchelors Baked Beans
• 100g chorizo
• 50g parmesan
• Parmesan & chives (Garnish)

 

METHOD:

 

1. Peel and grate the carrot, onion and courgette. Peel and dice the garlic
2. In a large saucepan, heat the oil and butter. Sauté the vegetables for 15 mins on a low heat until they become soft, a light golden colour and almost sweet
3. Dice the chorizo into very small cubes. Add to the pan. Stir and allow to cook for 2 mins. This releases all the flavour
4. Pour in the beans, turn the heat down and allow to simmer for 15 mins
5. While the beans simmer, Boil a large pot of water. Peel and quarter the potatoes. Carefully pop the potatoes into the saucepan to boil until soft and tender
6. Drain the potatoes, allow the steam to evaporate off. Warm the cream and butter together with the salt and pepper
7. Mash the potatoes and add in the onion powder, warm milk and butter. Stir in the flour.
8. Using your hands shape the potato mixture into little patties of cake shapes. Roll in a little flour
9. Using a non-stick frying pan, warm the oil. When it begins to sizzle a little, pop in the potatoes
10. Fry for 5 minutes on each side on a low/medium heat. Flip over and cook on the other side
11. Just before taking up, add a tsp butter in the pan and allow them to get a delicious golden colour
12. To serve, grate the parmesan into the beans. Allow to melt in
13. Spoon the bean mixture on top of the potato cakes and fry an egg on a pan on the hob, sitting it on top to serve
14. Garnish with a little parmesan and fish chives