Yield: 2 servings
|2 teaspoons||Chilli flakes|
|1||Pinches chilli powder|
|4 tablespoons||Yorkshire pudding batter; (see earlier recipe)|
|1||Handful chopped herbs; parsley, mint and|
|1 large||Potato; grated|
|200 grams||Pak choi; roughly chopped|
|2 teaspoons||Soy sauce|
|4 tablespoons||Greek yoghurt|
|1||Handful chopped coriander|
|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.