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Ingredientes
- 4 x Venison sausages
- 2 tsp Chilli flakes
- 1 pch chilli pwdr
- 4 Tbsp. Yorkshire pudding batter, (see earlier recipe)
- 1 handf minced herbs, parsley, mint and coriander
- 1 lrg Potato, grated
- 200 gm Pak choi, roughly minced
- 2 tsp Soy sauce
- 4 Tbsp. Greek lowfat yoghurt
- 1 handf minced coriander
- Â Â Sunflower oil
- Â Â Salt and pepper
Direcciones
- 1 Fry the sausages in a little oil for 10-15 min till cooked. In another frying pan, fry together the chilli flakes, chilli pwdr and a healthy pinch salt in oil for 2-3 min.
- 2 Pat dry the potato, and put in a bowl with the batter, herbs and fried spices. Stir well. Heat some oil in a frying pan.
- 3 Add in large spoonfuls of the potato mix to the pan, and fry for 3-4 min each side till nicely golden brown.
- 4 Stir-fry the pak choi in a warm wok with some oil for a few min. Add in the soy sauce and season with pepper.
- 5 Mix the lowfat yoghurt with the coriander, and serve with the sausages, potato latkes and pak choi.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 2 servings | |
| Calories 321 | |
| Calories from Fat 168 | 52% |
| Total Fat 18.72g | 23% |
| Saturated Fat 8.11g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 950mg | 40% |
| Potassium 761mg | 22% |
| Total Carbs 28.96g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.68g | 2% |
| Protein 10.1g | 16% |
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