Add another tbsp of olive oil to the frying pan, and place back on a medium heat. Take the mixture and form 8 round patties.Add the salt and pepper and mix until combined. Transfer this mix into the pan with potatoes and falafel. Add the garlic and fry for a further minute. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute. Add 1 tbsp of olive oil to a frying pan, and place on a medium heat.Crumble the falafels into the potatoes and mash with a potato masher until smooth. Drain the potatoes and place them back into the pan. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. Put the potatoes in a medium-sized pan of water and place on a high heat.Serve topped with a poached egg and oven-roasted tomatoes. Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. ![]() ![]() Place in the fridge for 10-15 minutes to chill. Dust the worktop and your hands with the flour, then form the mixture into small, round patties about 2cm thick. Combine well then leave to cool.ĭivide the mixture into 8. Mix in the salad onions, cheese, rosemary and theĬooked cabbage. Add the butter then season and mash until smooth. Drain the potatoes in a colander then return them to the pan. ![]() Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes. Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Place a lid on the pan and bring to the boil. Put the white potatoes in a pan and cover with a little cold water.
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