Take cubed potatoes and place in a large plastic (microwave proof) bowl. (The potatoes will cook quicker if not packed too densely – bigger bowl in thinner layer works best!).
Rinse cubes with water, drain, place back into bowl and add a small splash of water, garlic and Chinese 5 spice. Cover with plastic plate or cling film and cook.
Cook, shake bowl and stand for 1 minute. Drain, add knob of butter and mash. Add beansprouts, carrot, pak choi, seasoning and 2tbsp plum sauce. Mix well together.
Take handfuls of the mixture, shape into a ball and then flatten. The mixture should make about 8. Lightly dust with flour.
Heat oil in a frying pan and carefully cook squeaks (the mixture is a little fragile) for 2-3 minutes each side until golden brown – you may need to wipe out the pan half way through & use clean oil. Drain ‘squeaks’ on kitchen paper
Serve scattered with spring onions and plum sauce for dipping.
* NOT SUITABLE FOR HOME FREEZING
4 Large potatoes cut into small cubes
1 Clove garlic, crushed
½tsp Chinese 5 spice
1 Small carrot, peeled and cut into small thin sticks
2 Pak choi, sliced
2 Spring onions, sliced
2tbsp Plum sauce + extra for ‘dipping’
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
A slight twist on the traditional New England corn Chowder, the addition of smoked sausage brings a new depth of flavour to this winter-warming dish.
Simple ingredients mixed together make one tasty result!
This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.
This campaign was originally produced in the framework of a programme co-financed by the European Union