Name: Vegie patties with sausages
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 400 gram potatoes, peeled, cut into 2cm pieces; 300 gram pumpkin, peeled, cut into 1cm pieces; 20 gram butter; 3 green onions, thinly sliced; 200 gram cabbage, finely shredded; 1/4 cup finely chopped chives; 1 egg, lightly beaten; 1/4 cup grated pizza cheese; 2 cup soft fresh breadcrumbs; cooking oil spray; 8 thick pork sausages; vegetable or rice bran oil, to shallow-fry; bought tomato chutney and baby spinach leaves, to serve

Ingredients

400 gram potatoes, peeled, cut into 2cm pieces

300 gram pumpkin, peeled, cut into 1cm pieces

20 gram butter

3 green onions, thinly sliced

200 gram cabbage, finely shredded

1/4 cup finely chopped chives

1 egg, lightly beaten

1/4 cup grated pizza cheese

2 cup soft fresh breadcrumbs

cooking oil spray

8 thick pork sausages

vegetable or rice bran oil, to shallow-fry

bought tomato chutney and baby spinach leaves, to serve

Method

1.In a medium saucepan, cover potato with cold water. Bring to the boil. Boil 10-12 minutes or until tender. Drain. Place in a large bowl; using a potato masher, crush potato pieces lightly. Cool. In a medium saucepan of boiling water, cook pumpkin until tender. Drain; cool. Add to potato.

2.Meanwhile,in a large frying pan, heat butter over moderate heat. Add onion and cabbage. Cook, stirring, 5-7 minutes or until cabbage is soft. Cool.

3.Add cabbage mixture, chives, egg, cheese and 1/3 cup breadcrumbs to potato mixture. Mix well. Shape mixture into 8 patties. Roll patties gently in remaining breadcrumbs to coat. Chill for 20 minutes.

4.Spray a large frying pan with oil; place over moderate heat. Add sausages; cook, turning, for 5-7 minutes or until cooked. Heat oil in a medium frying pan over moderate heat. Shallow-fry patties, in batches, 2-3 minutes each side or until golden. Drain on paper towels. Serve patties with sausages, chutney and spinach.

You can also use leftover roast potatoes and pumpkin. You’ll need 400g roast potatoes and 300g roast pumpkin, cut into 1cm pieces. You can press mixture into a heated 22cm large frying pan then cook on stove top, turning once. Serve cut into wedges.
Note

Woman's Weekly Food

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Ingredients

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