Wed, 12 October 2022
Ingredients:• 2 cups leftover mashed potato• Handful sun blushed tomatoes• 1tbsp oil• 1 cup of cabbage• 2 shallots• 1 garlic cloves• 1tsp cumin seed• 1 tsp mustard seeds• 1/2 tsp curry powder• 1 tbsp garam masala• 3 free-range eggs• 100 ml cream• Salt n pepper• 1cup of plain flour• Cubes of butter• Handful of leafy greensMethod:1. Put the left over mashed potatoes in a mixing bowl and add in the sun blush tomato andmustard then set aside.2. Heat the oil in a non-stick pan. Fry the shallot, garlic, cumin seed, curry powder, garammasala and cabbage until softened and lightly coloured. Add this into the potato mix andbind it all very well. Season it with salt and pepper.3. Shape the mixture into round shape, dust it with a little flour and leave to cool n set.4. Heat up the pan. Add a bit of oil and fry the potato mix over medium heat. Cook for 1-2minutes each side with a bit of butter until nicely crispy brown and heated through.5. Meanwhile, in a separate saucepan reduce the fresh cream with the cumin seeds andseasoning. Add in the leafy greens to wilt and take it off the heat.6. Poach the egg for 3 min and serve over the bubble squeak and wilted greens.
