|Energy (Kcal) 165||8%|
|Energy (KJ) 690|
|Saturated Fat 1.2g||6%|
|Total Sugars 4.4g||6%|
On the coarsest side of your grater, grate the potato, courgette and onion into a clean tea towel and squeeze all the excess water out of the vegetables.
Place the vegetables into a large mixing bowl and combine well with the egg, chili and thyme. Season with salt and milled pepper.
Place a large frying pan over a medium-low heat and add 1 tbsp of the olive oil. When hot, add the potato mixture, gently pressing to smooth over the top. Leave to cooking for about 7-8 minutes until golden and crisp. Now invert the potato onto a plate, so the crispy side is uppermost, return the pan to the heat. Add the last of the olive oil and when hot slide the potato back into the pan to crisp up the underside.
Whilst this is cooking grill some steak to your liking and steam some curly kale. Slice the steak over the potato and pop the kale to one side and serve at the table from the pan.
This is also a great potato dish served with crispy bacon, roasted tomato and fried egg or sliced avocado, lime, coriander and sour cream. The choice is yours!
If you don’t have a courgette then try using, squash, beetroot, parsnip, or simply keep it as potato.
300g Rooster potatoes, peeled
1 large courgette
1 large onion
1 red chili, finely chopped
1 medium egg
1tsp fresh thyme, chopped
2tbsp olive oil
Great served with grilled steak and sautéed curly kale
Indian Style Lamb, Potato & Aubergine Dhansak Curry
Jazz up your midweek meal with this quick and tasty curry
Asian Slaw Baked Potato
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
Indulge yourself with some comfort food and try this potato and turnip gratin, incredibly simple and quick to make and super tasty!