Yield: 2 servings
Measure | Ingredient |
---|---|
4 \N | Venison sausages |
2 teaspoons | Chilli flakes |
1 \N | Pinches chilli powder |
4 tablespoons | Yorkshire pudding batter; (see earlier recipe) |
1 \N | Handful chopped herbs; parsley, mint and |
\N \N | ; coriander |
1 large | Potato; grated |
200 grams | Pak choi; roughly chopped |
2 teaspoons | Soy sauce |
4 tablespoons | Greek yoghurt |
1 \N | Handful chopped coriander |
\N \N | Sunflower oil |
\N \N | Salt and pepper |
1 Fry the sausages in a little oil for 10-15 minutes until cooked. In another frying pan, fry together the chilli flakes, chilli powder and a pinch salt in oil for 2-3 minutes.
2 Pat dry the potato, and put in a bowl with the batter, herbs and fried spices. Stir well. Heat some oil in a frying pan.
3 Add large spoonfuls of the potato mixture to the pan, and fry for 3-4 minutes each side until nicely golden.
4 Stir-fry the pak choi in a hot wok with some oil for a few minutes. Add the soy sauce and season with pepper.
5 Mix the yoghurt with the coriander, and serve with the sausages, potato latkes and pak choi.
Converted by MC_Buster.
Per serving: 51 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 347mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.