Cheese & Mushroom Sausages
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | packet |
mashed potatoes
instant |
*
|
| ½ | cup |
mushrooms
quartered |
*
|
| 6 | each |
scallions, spring or green onions
chopped |
|
| 5 | tablespoons |
sunflower oil
|
|
| 1 | tablespoon |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | packet |
mashed potatoes
instant |
*
|
| 118 | ml |
mushrooms
quartered |
*
|
| 6 | each |
scallions, spring or green onions
chopped |
|
| 75 | ml |
sunflower oil
|
|
| 15 | ml |
Parmesan cheese
|
|
Directions
Measure 700 ml boiling water into a bowl, then add the potato mix and stir.
Stand for 1 minute, then beat until creamy and smooth.
Leave to stand for 5 to 10 minutes until cool enough to handle.
Finely chop the mushrooms and onions in a food processor. Heat 2 tbsp oil in a large non-stick frying pan, add the mushroom mixture and cook for 1 to 2 minutes until just soft.
Add to the potato with the cheese and season well.
Divide the mixture into eight and shape into large sausages.
Wipe the pan with kitchen paper, then heat the remaining oil. Fry the sausages for 4 to 5 minutes, carefully turning once with a non-stick spatula or palette knife.
Take care not to spoil their golden crust.
Scatter over the remaining cheese and serve at once.
