Crisp Sausage Cakes With Beetroot |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 10 |
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Delicious served with fried eggs and tomatoe sauce. Make sure the beetroot is not in vinegar, as the pickled variety is too saour for this recipe Ingredients:
500 g cooked potatoes |
4 spring onions, finely chopped |
200 g cooked beetroots, finely chopped |
4 sausages |
1 tablespoon sunflower oil |
Directions:
1. Put the potatoes into a bowl and mash roughly with a fork. Add the onions, beetroot, salt and pepper, then mash everything together. Skin the sauages and break them into small pieces add to the mix. Using your hands, shape into 8 rough patties.
2. If making a freezer batch, freeze at this stage.
3. Heat the oil in a large non stick frying pan, add the patties. Fry on a fairly high heat until the underside is brown and crusty. Flip over and cook on the other side.
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