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 |
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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.
See Warren's other potato recipes:
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