1 x 212g packet 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 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.
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