Potato farl steak sandwich with caramelised red onion and cheese sauce
- Prep in:
- 20 mins
- Cook in:
- 15 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| KCAL 431 | 21% |
| Fat 21.6g | 30% |
| Sat Fat 12.5g | 62% |
| Salt 1.3g | 21% |
| Sugar 6.7g | 7% |
Method
- Boil the potatoes in salted water until soft. Drain and allow to dry for five minutes, then transfer to a large bowl.
- Meanwhile, slowly cook the red onions in a sauté pan with a little low calorie cooking spray until soft and golden. Set aside.
- Add the butter to the potato then the flour and baking powder. Mix to form a thick dough and season with salt and pepper. To save time, why not use leftover mash?. Warm up for a minute in the microwave so it’s easier to work with.
- Roll out the potato mix into a square (1mm thick) and cut into quarters. Fry in low calorie spray until golden on each side.
- Meanwhile, season, oil and cook the steaks for 4 minutes each side in a hot frying pan or griddle, Transfer to a warm plate and set aside while you make the sauce.
- In a saucepan, heat the remaining sauce ingredients gently until the cheese is melting, then blitz together until smooth.
- Slice the steak and serve on top of each farl, with the onions and cheese sauce and some peppery green salad leaves.
Ingredients
For the farls:
225g Desiree potatoes, peeled and roughly chopped
25g butter
30g plain flour, plus extra for rolling out
½ teaspoon baking powder
For the steak filling:
2 red onions, peeled and finely sliced
2 x 150g rib-eye or sirloin steaks
100g Cheddar cheese
For the sauce:
A large handful of grated mature half fat Cheddar cheese
2 tablespoons low-fat cream cheese
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried mustard powder
150ml hot semi-skimmed milk
