Bangers and mash always go down well on a Monday night so why not try this modern take on a traditional favourite?
Ingredients
- 250g Brussels sprouts
- 500g pontiac or desiree potatoes, peeled, cut into small chunks
- 60ml (1/4 cup) olive oil
- 1 onion, finely chopped
- 45ml milk
- 15g butter, softened
- 1/2 teaspoon ground chilli
- 8 beef sausages, pan-fried or grilled
- Tomato relish or chutney, to serve
Method
- Step 1Remove outer leaves from sprouts and score base of stalk with a cross. Bring a large saucepan of water to the boil, add 1 teaspoon salt and cook sprouts for 7 minutes, drain, then refresh in cold water. Cut sprouts into quarters and set aside.
- Step 2Cook the potatoes in boiling, salted water until soft.
- Step 3Meanwhile, heat 1 tablespoon oil in a small frypan, add the onion and cook for about 5 minutes or until softened.
- Step 4Drain potatoes, return to pan and mash with milk, butter and chilli. Add the sprouts and onion and mash gently together (the mixture should be quite chunky), then season well with salt and pepper. Form into 8 patties and refrigerate for 15 minutes. Heat remaining oil in a non-stick pan over medium-high heat and fry cakes for 1-2 minutes each side or until golden. Serve hot with sausages and relish.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
3075 kj
Energy
58g
Fat Total
23g
Saturated Fat
10g
Fibre
30g
Protein
117mg
Cholesterol
1276.63mg
Sodium
5g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Jason Capobianco
- Publication: Taste.com.au
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