1 package (212g) instant mashed potato mix
125 g Closed cup mushrooms, quartered
6 Spring onions, roughly chopped
5 tbsp Sunflower oil
50 g Freshly grated Parmesan cheese, plus
1 tbsp Freshly grated Parmesan cheese, to garnish
Salt and freshly ground black pepper
Peach or spiced fruit chutney, to serve
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1. Measure 700ml boiling water into a bowl, then add the potato mix stirring continuously. Stand for 1 minute, then beat until creamy and smooth. Leave to stand for 5-10 minutes until cool enough to handle.
2. Finely chop the mushrooms and onions in a food processor. Heat 2 tbsp oil in a large non-stick frying pan, add the mushroom mixture and cook for 1-2 minutes until just soft. Add to the potato with the cheese and season well.
3. Divide the mixture into eight and shape into large sausages on a floured surface.
4. Wipe the pan with kitchen paper, then heat the remaining oil. Fry the sausages for 4-5 minutes, carefully turning once with a non-stick spatula or palette knife. Take care not to spoil their golden crust.
5. Scatter over the remaining cheese and serve at once with the chutney, freshly cooked vegetables or a green salad.
NOTES : These simple potato patties have stacks of flavour. You can grill the sausages if you wish, but they are crisper and more golden when fried. Serves 4 Preparation: 25 mins Calories/Fat per serving: 385cals / 22g Cost per serving: 50p Recipe by: Tesco Recipe Collection, Issue Six 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@north.org> on Jul 20, 1997
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