| Prep |
Cooking |
Serves |
 |
 |
 |
| 10 mins |
20 mins |
2 Adults |
A great breakfast, lunch or dinner dish, with courtesy of our Extra Virgin Rapeseed Oil!
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
-
Fussels Extra Virgin Rapeseed Oil for frying
- 250g cooked potatoes, mashed
- Small white cabbage, finely sliced
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1/2 teaspoon of ground turmeric
- 1 small onion, finely chopped
- 2 eggs
- 70g shredded ham hock
- Salad greens
Method
Heat a little of our Cold Pressed Extra Virgin Rapeseed Oil in a frying pan and pop the cumin and mustard seeds in; wait for them to pop and crackle and to release their amazing aroma.
Pop the onion in and fry for 5 minutes (until starting to colour), then add the turmeric, fry for 1 minute.
Combine the spice mixture with the potatoes, ham hock and cabbage and mix thoroughly.
Press firmly into patties and fry gently in some fresh oil on both sides until golden brown and warm all the way through.
To poach your eggs, bring a pan of water to a simmer, pour a large glug of white wine vinegar in.
Crack the eggs straight into the pan.
Check after 3 minutes if the egg whites are set.
When ready, take out with a slotted spoon and pat dry on a kitchen roll and pop on top of the patties.
For the dressing:
combine 3 tablespoons of Fussels Extra Virgin Cold Pressed Rapeseed Oil, 1 tablespoon of cider vinegar, pinch of salt and a teaspoon of Dijon mustard.
Serve with a dressed green salad!
