Brussels Sprouts, Leek and Potato Cake
Ingredients
3 baking potatoes
30g butter
3 heaped tbspn finely chopped sage
1 leek trimmed, halved and thinly sliced
200g Brussels sprouts
1 tbspn wholegrain mustard
Method
3 heaped tbspn finely chopped sage
1 leek trimmed, halved and thinly sliced
200g Brussels sprouts
1 tbspn wholegrain mustard
Method
Bake potatoes and scoop out mash (or boil and mash)
Meanwhile:
Fry sage in butter in pan.
Add leek and pinch of salt and cook till tender
Set aside
Saute sprouts in butter until browned.
Combine leeks, potatoes, sprouts and mustard in bowl
Grease ovenproof dish with remaining butter.
Press mixture into dish and bake for 30 minutes at 180-200 C
Cover with foil if getting too dark on top.
Allow to cool for 5 mins before trying to tip out (with plate on top)
Serve with Greek yog and smoked salmon or with roasted tomatoes and salad.
Meanwhile:
Fry sage in butter in pan.
Add leek and pinch of salt and cook till tender
Set aside
Saute sprouts in butter until browned.
Combine leeks, potatoes, sprouts and mustard in bowl
Grease ovenproof dish with remaining butter.
Press mixture into dish and bake for 30 minutes at 180-200 C
Cover with foil if getting too dark on top.
Allow to cool for 5 mins before trying to tip out (with plate on top)
Serve with Greek yog and smoked salmon or with roasted tomatoes and salad.
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