![]() ![]() Add the garlic and fry for a further minute. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute. Add 1 tbsp of olive oil to a frying pan, and place on a medium heat.Crumble the falafels into the potatoes and mash with a potato masher until smooth. Drain the potatoes and place them back into the pan. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. Put the potatoes in a medium-sized pan of water and place on a high heat.You can also refrigerate them for up to three days (reheating in the same manner), or freeze them for a month. Once all the cakes are fried, you can place the whole sheet of them in the oven for 15 minutes to re-heat and re-crisp them in time for your meal.Place fried cakes on a baking sheet with parchment paper.Use two spatulas (or a spatula and a flat wooden spoon) to turn the cakes you don’t want to splash hot oil all over yourself. You may need to re-dip them in flour right before putting them in the oil, so keep it handy. Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown.Dip the cake in the seasoned flour mixture. Gently form each one into a smooth, hockey puck like shape.Break up the potato mixture into 8 rough patties. ![]() Heat a large, cast-iron skillet over medium heat with 1/4″ oil in the bottom.
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