- Post date:
- Friday, 13 May 2016
Turn those leftover vegetables from a roast dinner into a delicious meal. This recipe comes from Diabetes UK, and you can find this and other diabetic-friendly recipes at diabetes.org.uk
Ingredients for 3 servings
350g potatoes, cubed
1 large parsnip, peeled and cubed
4 tbsp milk
25g polyunsaturated spread
1 tsp oil
1 small onion, chopped
1 large carrot, peeled and grated
100g green cabbage, finely shredded
3 medium eggs
Salt and freshly ground black pepper
- Cook the potatoes and parsnips in boiling water, for 12-15 minutes or until tender, drain well then return to the pan. Mash with the milk and the spread until smooth, season well.
- Meanwhile, heat the oil in a medium frying pan, add the onion, carrot and cabbage and fry for 5 minutes.
- Tip into the mash, form into 3 patties, then fry for 4-5 minutes turning halfway through cooking.
- Poach the eggs and serve on top of the bubble and squeak.