Quick chilli with creamy, crushed chive potatoes

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Quick chilli with creamy, crushed chive potatoes

Quick chilli with creamy, crushed chive potatoes
Quick chilli with creamy, crushed chive potatoes

Using sausages instead of plain mince is a good way to add extra flavour to a dish. Look for varieties with flavourings like oregano, fennel or chilli.

Ingredients

SERVES 4 – 20 minutes

– 1 tbsp olive oil.

– 1 tbsp clear honey.

– 1 tbsp wholegrain mustard.

– 8 rashers streaky bacon, snipped in half.

– 8 pork chipolatas, snipped in half.

– 16 button or chestnut mushrooms.

– 16 cherry tomatoes.

– 4 small crusty baguettes or rolls.

– salad leaves and tomato or brown sauce, to serve.

Instructions

Step 1:
Squeeze three balls of meat from each sausage, then fry them in the oil for 5 minutes until golden. While they cook, put the potatoes on to boil for 10 minutes until tender. Add the peppers to the meatballs, then fry for 4 minutes more. Tip in the garlic and spices, fry for 1 minute, then add the beans, tomatoes and sugar. Simmer for 5 minutes until saucy and the meatballs are cooked.

Step 2:
Drain the potatoes, then crush with a masher. Fold through the yogurt and chives, loosen with a splash of water, then serve with the chilli. Top with a dollop more yogurt and an extra sprinkling of chives, if you like.

Note : PER SERVING 282 kcals, protein 15g, carbs 7g, fat 21g, sat fat 7g, fibre 1g, sugar 5g, salt 2.05g

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