This can be a very low fat meal if you use a
strong half-fat cheddar and grill or bake the patties rather than frying them. Green
vegetables are a good source of vitamin C and iron - serve these piping hot with tangy
relish or sauce, or with a mixed salad, sweetcorn or stir-fried mixed vegetables.
INGREDIENTS (makes 4):
1lb peeled floury tatties
6oz sprouts, peeled and halved
1medium onion
1grated carrot
2oz half-fat strong cheddar
salt and black pepper
1teaspoon mustard
METHOD:
Quarter the potatoes and boil or steam until tender. Drain well and mash. Meanwhile, put
the halved sprouts (or shredded cabbage) into a small pan with the grated carrot and add
two tablespoons of water.
Cook about 5 minutes - this minimum quantity of liquid means the vegetables are virtually
steamed and so retain most of their goodness.
When tender, drain well and mix well with the mashed potato - chopping the sprouts if you
prefer.
Also add the onion, chopped as finely as possible, the mustard, grated cheese and plenty
salt and pepper.
Shape the mixture into four patties and place on a greased grill pan.
Grill for about five minutes on each side until hot through and golden brown.
Serve right away. |
