For two patties:
In a lagre bowl mix together 6oz lean beef mince, 1 grated garlic clove, 1 tsp tomato ketchup, half tsp french mustard, 1 lightly beaten egg, half a small finely chopped red onion, 1 finely chopped spring onion, one finely chopped red chilli (omit seeds if you prefer less spicy). Shape into 2 patties.
Heat 2tbsp oil over high hob heat and fry the patties for 4 minutes whilst preparing the veg.
Rinse and destem 2 tbsp fresh kale.
Peel, top and tail one small carrot and cut into matchstick sized pieces.
Rinse and remove the spine from one large savoy cabbage so there are 2 even pieces. Roll each piece into a sausage shape discarding the spine.
Drain a small can of borlotti beans in water discarding the water.
After the 4 minutes frying, lower the hob heat to medium, turn the patties over.
Add another tbsp oil around the patties then add the cabbage 'sausages' first, then the other veg evenly around the edges of the frying pan around the patties. Leave lidded for 2 minutes. Gently turn the veg over and add the drained borlotti beans evenly topping the veg and leave for a further 2 minutes. Serve with a sprinkling of grated cheese if desired.
.
October recipe link:
Potato skins with harissa cannellini peppers
.
Cauliflower steak with buttery greens
.
September recipe:
Piri smoked mackerel / kale chessy bake
November recipe:
RUGBY BALL SQUASH WITH GIANT COUSCOUS STUFFING
No comments:
Post a Comment