|Sat Fat 2.2g||11%|
A unique and delicious creation which finds the sharp tastes of Korean Kimchi pairing with a golden slice of sourdough toast and potato slaw. The addition of a fried egg on top makes this recipe an amazing brunch idea.
Salt the cabbage for 10-20 minutes, rinse well and dry. Mix with the carrots, chilli paste
Parboil the potatoes for 2 minutes then drain and leave to steam dry.
Mix with the carrots, cabbage and chilli paste, season with the salt and sugar to taste. Set aside.
Fry the eggs until crisp around the edges and season with salt, pepper and chilli flakes
Toast the sourdough and top with the slaw, the egg, spring onions and chilli flakes if you like.
175g waxy potatoes, cut into matchsticks
1 carrot, sliced into matchsticks
½ savoy or chinese cabbage, shredded
2tsp Kimchi chilli paste
1tbsp stevia or zylitol instead of sugar (optional)
2 slices of sourdough bread
A little rapeseed or low-cal olive oil spray to cook the eggs
Salt, pepper and chilli flakes to garnish
Sliced spring onion to garnish
Salt for the cabbage
This recipe is great for getting through the sprouts at Christmas - the added blue cheese adds a different dimension. Try throughout the year with other leftover vegetables.
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
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.