Oven Roasted Mashed Potatoes with Bean Salad

Potato Cake   A light, easy-to-eat meal that's perfect for outdoor eating.    
Oven Roasted Mashed Potatoes with Bean Salad
  2. 2lb. potatoes
  3. 2 onions chopped
  4. 1 tablesp. oil
  5. 2 tablesps. chopped mint
  7. 1 tin red kidney beans
  8. 1 tin butter beans
  9. 4 ozs. bean mix (frozen - soy beans, broad beans, peas etc.)
  11. 1/3 cup lemon juice
  12. 1 tablespoon Dijon mustard
  13. 1 teaspoon sugar
  14. 1 clove garlic crushed
  15. 1/3 cup extra virgin olive oil
  16. 1/3 cup chopped fresh mint
  1. Peel and boil the potatoes, then mash well.
  2. Fry the chopped onions in oil until golden.
  3. Add the onions to the potatoes, season and add the chopped mint and a chopped chili if you want.
  4. Shape it into a round 'cake' on baking parchment on a baking tray.
  5. Sprinkle with grated cheese if you want.
  6. Cook at 200 degrees for approx. 30 mins until golden.
  7. Cook the frozen beans as per the pack.
  8. Drain and cool.
  9. Rinse and drain the other beans and add to the cooled, drained frozen beans.
  10. Place all the vinaigrette ingredients in a screw topped jar and shake like mad.
  11. Pour half of this over the beans. The remainder will last a couple of days in the fridge.
  12. Chill the bean mix for an hour or so.
  13. Serve the potato cake cut in wedges alongside the beans.
  14. Nice with a speciality bread.
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