Recipe - Cheese And Mushroom Sausages

1 pack (212g) instant mashed potato
mix
125 g Closed cup mushrooms;
quartered
6 Spring onions; roughly
chopped
5 tablespoon Sunflower oil
50 g Freshly grated Parmesan
cheese, plus
1 tablespoon 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 510 minutes until cool enough to handle.

2. Finely chop the mushrooms and onions in a food processor. Heat 2 tbsp
oil in a large nonstick frying pan, add the mushroom mixture and cook for
12 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 45 minutes, carefully turning once with a nonstick 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.

NOTES : These simple potato patties have stacks of flavour. You can grill
the sausages if you wish, but they are crisper and more golden when fried.
Serves 4 Preparation: 25 mins Calories/Fat per serving: 385cals / 22g Cost
per serving: 50p
Recipe by: Tesco Recipe Collection, Issue Six 1997 Posted to MCRecipe
Digest V1 #680 by Kerry Erwin kerry@north.org on Jul 20, 1997