Can be served with poached eggs on top for a more substantial dish.
Serves: 4, Preparation time: 30 mins, Cooking time: 10 mins.
Ingredients
600g/1lb 8oz Kerr’s Pink/Roosters, peeled and cut into chunks.
100g/4oz plain flour
100g/4oz low fat butter Optional Flavouring
1 onion, finely chopped 100g/4oz bacon or ham pieces
Bunch of parsley 50g/2oz sweetcorn
Salt and freshly ground black pepper 2 spring onions
Sunflower oil for frying
Method
- Pre-heat the oven to 200°C/400°F/Gas Mark 6
- Cook the potatoes in boiling salted water until tender. Drain well and mash with half the butter, parsley and flour. Season with salt and pepper.
- Sweat the onion in the remaining butter for 3 mins without colouring and add to the potato mix.
- Divide into 8 balls and pat into rounds 1cm (½ inch) thick.
- Lightly flour and pan-fry in oil until golden brown on both sides.
- It’s also best to finish them in the preheated oven for 2-3 mins.
- Suggested above are a few optional flavours to add.
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