Aprons on? Let‘s Cook!
30 mins
30 mins
You can adapt this recipe to make the most of yummy seasonal veggies or just whatever you need to use up in the fridge!
Ingredients
- 400g potatoes
- 150g peas
- 150g sweetheart cabbage
- 40g spinach
- 1 courgette
- 1 carrot
- 1 onion
- 3 cloves of garlic
- Glug of olive oil
Equipment
- Chopping board and knife
- Non-stick frying pan (around 26cm)
- Saucepan
- Sieve
- Wooden spoon
Allergens
None
Directions
1
Scrub your potatoes (no need to peel), chop into 1 inch pieces and cook in a saucepan of water for 20 mins until soft. Add the peas for the last minute to soften them
2
While the potatoes are cooking finely chop the onion and garlic and everything else into small pieces (no need to peel the veggies - just make sure they are clean)
3
Fry the onion and garlic for a few minutes and then add the other vegetables and fry on a low heat for around 15 mins until softened
4
Add the strained potatoes and peas and use your wooden spoon to break the potatoes up until there are no big chunks left. Fry for another 10-15 mins, stirring regularly
5
For the last 5 mins flatten the mixture and let it crisp up in the pan. Turn it out onto a plate and allow to cool before cutting into slices
6
Perfect served with fried egg and salad, or a boiled egg in packed lunches
Fun fact! Keeping the skin on vegetables increases their fibre content which is a very important part of what we eat, but often hard to get enough of. Fibre helps our digestion and is also what the billions of bacteria in our gut (known as the microbiome) feed on. Our microbiome plays a very important role in our health – they are a crucial part of the immune system, our hormonal system, our mental health and so much more….we need to make sure we feed them well so they can do their job properly!
Comments (0)