|Sat Fat 2.2g||11%|
Dive into this unique yummy creation which finds potato slaw mingling with a golden slice of sourdough toast and the vibrant tastes of Korean Kimchi. It’s an amazing brunch recipe with the addition of a fried egg.
Salt the cabbage for 10-20 minutes, rinse well and dry. Mix with the carrots, chilli paste
Parboil the potatoes for 2 minutes then drain and leave to steam dry.
Mix with the carrots, cabbage and chilli paste, season with the salt and sugar to taste. Set aside.
Fry the eggs until crisp around the edges and season with salt, pepper and chilli flakes
Toast the sourdough and top with the slaw, the egg, spring onions and chilli flakes if you like.
175g waxy potatoes or Rooster Potatoes, cut into matchsticks
1 carrot, sliced into matchsticks
½ savoy or Chinese cabbage, shredded
2tsp Kimchi chilli paste
1tbsp stevia or zylitol instead of sugar (optional)
2 slices of sourdough bread
A little rapeseed or low-cal olive oil spray to cook the eggs
Salt, pepper and chilli flakes to garnish
Sliced spring onion to garnish
Salt for the cabbage
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
This delicious beef and potato salad features traditional flavours of chili, garlic and lime for a Vietnamese twist.
Tornado Twister Potatoes with zingy Lime Mayonnaise
Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder, these tornado potatoes make the perfect showstopper for any occasion.
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.