Jamie Magazine
By Phillippa Spence
Ingredients
300g leftover mash (made with both sweet potato and potato)
6 spring onions
olive oil
100g fresh breadcrumbs
50g sweetcorn kernels
50g fresh peas (or frozen, defrosted)
50g leftover cooked veg, such as broccoli, cauliflower, carrots
a few sprigs of parsley
¼–½ lemon
4 tablespoons plain flour
�� teaspoon sweet smoked paprika
3 large free-range eggs
1 soft round lettuce
2 tablespoons free-range mayonnaise
2 tablespoons greek-style yoghurt
6 soft bread rolls
Method
- Preheat the oven to its lowest setting.
- Place the mash in a large bowl, then slice the spring onions.
- Set a medium saucepan on a medium heat. Add a little splash of oil, followed by the spring onion. Cook for about 10 minutes or until just starting to soften.
- Spread the breadcrumbs out on a baking tray. Bake in the oven for 5 to 7 minutes to dry out, then set aside. Raise the oven temperature to 200ºC/gas 6.
- Tip the spring onion into a food processor with the corn, peas and leftover veg. Pick the parsley leaves and put to one side, then place the stalks in the processor.
- Pulse to just combine, then use a rubber spatula to scrape the mixture into the bowl with the potato.
- Mix together, then season with a tiny pinch of sea salt and black pepper and a scraping of lemon zest. Alternatively, mash everything together with a potato masher in the large bowl.
- Line a baking sheet with greaseproof paper. Split the veg mixture into 12. Roll each into a ball and shape into fingers.
- Place each finger on the tray, then chill in the fridge for 10 minutes or so to firm up.
- Now it’s time to set up a little production line: tip the flour into a shallow bowl and mix in the paprika. Crack the eggs into another bowl and whisk well with a fork. Tip the breadcrumbs into the final bowl.
- Take the fingers from the fridge. One at a time, coat them in flour, dip in the egg, letting any excess drip off, and then roll in breadcrumbs.
- Place back on the tray, drizzle with oil and bake for 12 to 15 minutes, or until golden and cooked through.
- In the meantime, prepare your sandwiches. Discard the outer leaves from the lettuce, then break off the nice, smaller ones. Rinse, pat dry with kitchen paper and set aside.
- In a small bowl, mix the mayonnaise and yoghurt together with a little squeeze of lemon juice. Cut the rolls in half.
- When the fingers are ready, remove from the oven. Fill the buns with the fingers, lettuce, parsley leaves, mayonnaise mixture and top with a snipping of salad cress. Delicious served with sweet potato wedges.
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