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Christmas Potato Cakes with Brussels Sprouts & Chestnuts | 12 Days of Christmas Recipes

Only ten days left until Christmas Day and we're already half way through our 12 Days of Christmas Recipes. Today we indulge in a scrumptious Christmas Vegetarian Twist courtesy of Rita Meade of Berry Lodge in Miltown Malbay, County Clare. Rita has been in the B&B business for over 20 years and has set up a restaurant and cookery school on site. This is going to be DELICIOUS!

Ingredients:

  • 90g / 3ozs plain flour
  • pinch of salt
  • ¼ tsp baking powder
  • 20g / ¾ oz butter
  • 450g/1lb cooked mashed potato
  • 50g/2oz chopped scallions or chives
  • 100g /4oz Brussels sprouts  shredded
  • 25g/1oz butter or oil to stir fry Brussels sprouts
  • 100g/4oz chopped chestnuts (these can be bought cooked and vacuum packed or use fresh, shell removed and chopped
  • 1egg lightly beaten
  • Salt and freshly ground black pepper
  • sunflower oil for cooking

Method

  1. Place the cooked mashed potato in a large bowl.

  2. To stir fry the Brussels sprouts, remove all discoloured outside leaves from the Brussels sprouts. Slice or shred the sprouts into small pieces. Melt the butter in a hot pan. Add the sprouts and stir fry tossing continuously for 2 minutes. Add a tablespoon of water and cook again for a further minute (they should be lovely and green but with a bite). Cool and add to the potatoes.

  3. Season with salt, pepper, pinch of ground coriander, a grating of nutmeg and add the chopped chestnuts.

  4. Sieve in the flour, salt and baking powder into the bowl. Add the egg and combine well to form a soft dough. 

  5. Turn out onto a floured surface and lightly knead. Roll out the dough into a circle about 3cm thick.

  6. Cut into circles using a pastry cutter or cup dipped in flour, making approximately 8 potato cakes. If a little soft, place on a tray lined with parchment and leave in the refrigerator for one hour to get firm.

To Cook:

Heat griddle or heavy based frying pan until hot then brush it with oil. Cook the potato cakes for 2-3 minutes on each side until golden brown. Keep hot.

Tomato Sauce Ingredients

  • 3tbsp olive oil
  • 1 small onion or shallot finely chopped
  • 2 garlic cloves, finely chopped
  • 400g can good quality chopped tomatoes
  • Salt and freshly ground black pepper
  • 1 sprig of rosemary or basil

Method

  1. Heat the oil in a saucepan over medium heat. Add the onion and cook for 5-7 minutes until soft.

  2. Add the garlic and tomatoes and sprig of rosemary, and season to taste.

  3. Simmer briskly for 20-25 minutes until thickened and flavours have developed.

To finish the dish:

  • Heat the oven to 350C/425F/ gas 6
  • Grease a casserole dish with melted butter. Pour in the tomato sauce. Add the potato cakes. Shake over the grated Burren Gold cheese. 
  • Bake in the oven for 15-20 minutes or until heated through and golden.
  • Serve with a fennel and orange salad.

TIP:
An easy way to shell chestnuts using a microwave.
Cut across the chestnut
Rinse chestnut with water
Microwave for 1 minute
Peel.

We'd like to thank Rita for taking the time to send us in this delicious Christmas recipe and wish you all a Merry Christmas! Make sure to check out Berry Lodge Bed and Breakfast.

Book a Clare B&B Book a Clare B&B

Posted: 15 Dec 2014 by Niall McKee | with 1 comments

Tags: B&B Hosts, Christmas, Christmas Recipes

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Comments
Terri Ryan
I am interested in making the potato cakes recipe, but I don't see listed in the instructions when the chestnuts need to be added. Can you please let me know? Thanks!
30/01/2017 17:21:21
 
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