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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe originally came from the tv programme Daily cooks It's very versatile, the first time I made these I used Leerdammer cheese diced and sweetcorn instead of the broad beans and it was delicious! As written the recipe serves 6 but I like to make it in a muffin tin and get 12 muffins to go in my lunchbox (not all at once though ;)) Ingredients:
3 sweet potatoes |
2 ounces butter |
3 ounces cheddar cheese, grated |
3 ounces frozen broad beans |
1/2 small onion, finely chopped |
1 ounce chopped flat leaf parsley |
6 ounces breadcrumbs |
2 teaspoons salt |
2 teaspoons ground black pepper |
1 egg, beaten |
7 ounces plain flour |
2 fluid ounces olive oil |
Directions:
1. Peel and steam the sweet potatoes until cooked, approximately 10 minutes.
2. Mash the sweet potato and add the butter and cheese.
3. Add the broad beans, parsley, onion, breadcrumbs, salt, pepper and egg and combine.
4. Add the flour and mix until you have a dough-like consistency.
5. Oil 6 ramekins and fill with the potato mix.
6. Allow to rest for 6-8 minutes, then bake for 20-25 minutes at 180c. Serve with green salad.
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