Organic Food Delivery

 

Brussels and squeak cakes

Finely slice the sprouts. In a large bowl, thoroughly mash the potatoes. Mix with the sprouts. Gently fry spring onions and garlic in a splash of olive oil or a knob of butter until soft. Add the onions to the mash and stir in the grated cheese, horseradish, caraway and seasoning. Divide the mixture into 12 and roll into balls. Sprinkle polenta onto a large plate and roll the cakes around so they're well coated. Flatten slightly. Fry the cakes in a little oil, on each side, for roughly 5 minutes or until golden. Serve with a meal or as a nibble with your favourite dipping sauce.

Ingredients

  • 200g cooked Brussels sprouts (ideally leftovers)
  • 500g cooked potatoes (ideally leftovers)
  • 4 spring onions or one leek, sliced
  • 1 clove of garlic, finely chopped
  • 30g grated Parmesan
  • 1 tbsp horseradish (grated fresh or sauce from a jar)
  • 1 tsp caraway seeds
  • 6 tbsp of polenta or breadcrumbs
organic dinner illustration

Do we deliver to you?

We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

Nature-friendly farming

Nature-friendly farming

Healthy food

Healthy food

Local first

Local first

Ethical trading

Ethical trading

Waste not

Waste not

Community hearted

Community hearted