Leek and Bean Hash
Published: 26th November 2007 11:55 |
Preparation Time: 40 Mins
Cooking Time: 12 Mins
Serves: 4
Ingredients
450g potatoes, baked
4 tbsp olive oil
4 leeks washed & shredded
1 clove garlic crushed
150g red kidney beans soaked -
overnight & cooked
½ tsp ground coriander
50g cheddar (or blue cheese)
1 egg beaten
1 tbsp cornflour
seasoning: nutmeg, salt & pepper
Instructions
Sauté leeks and garlic in 2 tbsp of olive oil until soft. Add the kidney beans and cook for 3 mins. Mix in the flesh of the potato, coriander and cheese then season. Mix in the egg and cornflour then chill for 30 mins.
Form the mixture into 8 patties, heat the remaining olive oil in a frying pan and fry the patties over a high heat for 6 mins on each side until golden. Serve with a rough salsa made with chopped tomatoes, chilli, onion and vinegar with herbs through it.
Recipe adapted from Paul Gaylor’s Vegetarian Cookbook
Reproduced courtesy of River Nene
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