Prosciutto, kale & butter bean stew
Whip up this healthy stew in just 25 minutes with prosciutto, kale and butter beans. It's a low-calorie, low-fat dinner with three of your 5-a-day
Sprout, black pudding & apple röstis
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 medium potatopeeled and halved
- 1 large applepeeled
- 100g brussels sprouts
- 100g black pudding
- 1 garlic clovecrushed
- 1 tsp cumin seeds
- 3 tbsp vegetable oilplus a little extra
- 2 eggs
- parsleyto serve
Nutrition: Per serving
- kcal553
- fat39g
- saturates7g
- carbs31g
- sugars11g
- fibre4g
- protein17g
- salt1.3g
Method
step 1
Put the potato in a bowl, cover with cling film and microwave on high for 4 mins until partially softened, then leave to cool slightly. Meanwhile, grate the apple and brussels sprouts, to their cores, into a clean tea towel, then grate the potato on top and use the tea towel to squeeze out as much moisture as possible. Tip into a bowl, crumble in the black pudding, add the garlic and stir through the cumin seeds. Season generously.
step 2
Heat 1½ tbsp oil in a frying pan over a medium heat. Add half the potato mix, flatten with the back of a spatula to a thickness of around 1½ cm and fry for 3 mins. Put a plate on top of the pan, flip the rösti over, slide back into the pan and cook for 3 mins on the other side. Once golden, set aside, covered with some kitchen foil, and repeat with the remaining mixture to make a second rösti.
step 3
Meanwhile, use a separate pan to fry the two eggs in a little oil. Serve each rösti topped with a fried egg, some cracked black pepper and a scattering of parsley.
