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’
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
North African spiced baked eggs with potatoes
Start your day right these insanely delicious North African spiced eggs. Surrounded by succulent seasoned potatoes along with a garlic, saffron and cumin kick, this dish is sure to be the star of the show at any brunch! Serve with chilli flakes and cooling yogurt to make this meal even more tasty!
This campaign was originally produced in the framework of a programme co-financed by the European Union