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 delightfully warming chicken and potato soup recipe littered with a range of fantastic flavours such as parsley, thyme and garlic.
This hearty dish finds beautifully exotic flavours collide with spiced potatoes. Incredibly easy to produce and tantalisingly tasty!
This campaign was originally produced in the framework of a programme co-financed by the European Union