spiced potato latkes with venison sausages

Categories
Ready stead
Emp
Yield
2 servings
MeasureIngredient
Venison sausages
2 teaspoons Chilli flakes
Pinches chilli powder
4 tablespoons Yorkshire pudding batter; (see earlier recipe)
Handful chopped herbs; parsley, mint and
  ; coriander
1 large Potato; grated
200 grams Pak choi; roughly chopped
2 teaspoons Soy sauce
4 tablespoons Greek yoghurt
Handful chopped coriander
  Sunflower oil
  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.

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