Warren Elwin digs up some new-season potatoes.
Ingredients
| 2 | Spring onions, chopped |
| 2 cloves | Garlic, crushed with 1 tsp salt |
| 1 piece | Fresh ginger, small, finely grated |
| 1 | Lemon, zest |
| 1 handful | Chopped parsley |
| 1 handful | Chopped fresh herbs, sage and thyme leaves |
| 4 | New potatoes, boiled and cut into bite sized chunks (Main) |
| 150 g | Sourdough bread, cut into bite sized chunks |
| 4 | Pork sausages, squeezed from casing |
| ⅓ cup | Walnuts, crushed |
| ½ cup | Dried cranberries |
| 1 | Apple, grated |
| 1 | Egg, beaten |
Directions
- To a mixing bowl add spring onions, garlic and salt, ginger, lemon zest, parsley, sage and thyme leaves, and mix all together.
- Add potatoes, sourdough, pork sausages, walnuts, cranberry pieces and apple. Season with fresh black pepper, then smoosh the mixture together with your hands. Fold in the beaten egg to bind.
- Add to 6 individual dishes, or place in a large casserole dish, and bake at 200C until cooked through and golden. Adjust herbs and spices according to the flavour of your sausages eg: if you are using lamb sausages try adding mint, coriander, dates, pine nuts and Moroccan spices.