Organic Food Delivery

 

Mozzarella potato cakes with tomato salsa and purple sprouting broccoli

 

    • Start by washing and evenly cubing 800g white potatoes before boiling in lightly salted water until well cooked.

 

    • Drain the potatoes and add the juice of one lemon and 2 crushed garlic cloves along with a good glug of olive oil, a ball of mozzarella torn into small pieces and season.

 

    • Mash the potato mix until smooth and form into little potato cakes. Coat with flour and fry on each side until golden.

 

    • Place in the oven to keep warm while prepping the rest of the dish.

 

    • To make the salsa, add 200g diced tomatoes to a pan on a medium heat with a clove of chopped garlic, a good pinch of dried chilli, seasoning and a glug of olive oil.

 

    • Cook the tomatoes for a few minutes before adding a tablespoon of balsamic vinegar and remove from heat.

 

    • Trim the purple sprouting and boil in salted water for 3 minutes before serving immediately with the potato cakes and salsa.

 

Ingredients

  • 800g white potatoes
  • 1 ball mozzarella
  • basil
  • garlic
  • 200g chopped tomatoes
  • dried chilli
  • purple sprouting broccoli
  • balsamic vinegar
  • seasoning
organic dinner illustration

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