Making left-over powermash into cakes then frying them adds a bit of crisp and texture. I’ve spooned over some red kidney bean chilli and lobbed thick Greek yoghurt on top of that. Don’t use half fat, low fat, no fat yoghurt and don’t get me started on the subject. Ok, it’s watery shite and a waste of money. Finish with some tangy grated cheddar and this year’s most popular crispy onion sprinkles.
A portion of home-made tomato sauce
1 tin of kidney bean
A portion of left-over mashed potato
Greek yoghurt or sour cream
A handful of crispy onion sprinkles
Heat your oil in a frying pan so it’s fairly hot. This is going to give your cakes a crispy outside and help stop them sticking
Shape the cakes and place into the frying pan
Meanwhile heat though your tomato and bean sauce with a drop of chilli sauce, chilli powder of chilli flakes
Turn your cakes over after about 5 minutes. The bottom should be brown and crispy. Don’t worry if the cakes fall apart a bit. Fry for a further 5 minutes.
Turn the cakes out onto warmed plates and top with your sauce
Spoon over a dollop of Greek yoghurt or sour cream and sprinkle the grated cheese. Add your onion sprinkles and some chopped coriander if you have some.
I used power mash for this dish. Potatoes don’t count as a portion of veg – criminal, I know – so I’ve folded in a shed load of flat leaf parsley. Spring onion, cooked leek or froozen peas all work well too.
I also mixed the mash with quarter teaspoon of tumeric which gives it a fantastic yellow colour and a bit of an interesting flavour. The yellow also contrasts well with your greens making the meal very instagram friendly.
The crispy onions add texture. If you don’t have any, go out and buy some today, otherwise crutons or those crispy bacon flavoured salad sprinkles will work. The point is it needs the crunch.