Friday, May 25, 2007

Dinner Friday 25 May - Veggie Sausages, Parsnip & Potato Cakes, Minted Peas

Parsnip & Potato Cakes
160g baby parsnips
160g baby Jersey Royal potatoes
30g green pepper, chopped fine
2 spring onions, sliced (20g)
1 teaspoon chilli flakes
1 teaspoon ground cumin
Boil together the parsnips & potatoes until soft. Mash together.

Add the finely chopped green pepper, spring onions, chilli flakes & cumin and allow to cool.

Form into 4 cakes. Fry in a non-tick skillet sprayed with a little olive oil until piping hot & browned on either side.

Served with:
2 Cauldron Foods cherry tomato & basil vegetarian sausages
80g petit pois with fresh mint

Nutrition Data
Calories (kcal) 418.9
Carbohydrate (g) 67.0
Protein (g) 19.2
Fat (g) 9.4
Fibre (g) 16.2

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