Spanish Chorizo Potato Cakes with a Spicy Bean Stew

Sometimes I think I should call my blog ‘the left-over blog’, as I always trying to cook with my food that needs eating up. This recipe was created as I had sprouting potatoes, tomatoes that I had not managed to use all of when making pizza sauce, and chorizo left over from my paella recipe. Honestly, I have an inability throw anything away. It may take a bit of imagination; but have a look in your fridge and see what is going to go out of date soon, or is on the verge of sprouting mouldy friends, and just use it up! It really is when some of your best and most original dishes could be created.

Image

Serves 3-4

Chorizo Cakes

–       650g potatoes – sliced

–       3 tbsp olive oil

–       1 red onion – finely chopped

–       ½ leek – roughly chopped

–       90g chorizo – chopped quite small

–       2 pork sausages – skin removed

–       ½ a courgette, grated

–       ½ tsp paprika

–       Plain flour

–       1 egg, beaten

–       Breadcrumbs

Pre-heat the oven to 180’C

Boil the potatoes in salted water for 15 minutes

While the potatoes are bubbling away, fry the onion in 1 tbsp olive oil for 5 minutes until golden

Add the chorizo, sausage meat, leek and courgette and fry for 5 minutes until all the mixture is cooked and juicy.

When the potatoes are cooked, remove from the heat and drain, return to the heat to sweat off any excess juices.

Tip in the chorizo mixture and add the paprika, along with a good dose of salt and pepper and mash well.

Leave to cool while you set up four plates, one full of flour, one with the egg, one filled with breadcrumbs and one clean plate to put the finished cakes on.

Flour your hands and divide the chorizo mixture into 6-8 balls, depending on the size you want and how hungry you are. In turn, roll each cake, first in the flour, then in the egg and finally in the breadcrumbs. You may need to top the flour and the breadcrumbs up from time to time.

Put onto the clean plate and put in the fridge while you prepare your spicy bean stew.

For the Spicy Bean Stew

–       1 large white onion – roughly chopped

–       1 tbsp olive oil

–       1 large red chilli – finely chopped

–       1 large clove garlic

–       1 courgette – cut in to quarters lengthways and then chopped

–       100ml red wine

–       1 x 400g tin chopped tomatoes

–       1 x 400g tin butter beans

–       2 tbsp tomato puree

–       80g curly kale

–       Large handful basis

Fry the onion in the olive oil until softened and then add the chilli, courgette and garlic and fry for 2 minutes.

Pour in the red wine and boil until the wine has soaked into the courgette

Add the tomatoes, puree and butter beans and leave to simmer uncovered

Line a tray in baking paper and pour over 2 tbsp olive oil. Take the fish cakes out the fridge and roll in the olive oil and then place in the oven and cook for 40 minutes

As soon as you have removed the fish cakes from the oven, add the kale and basil to the stew. Leave to simmer for 2-3 minutes while the fish cakes cool.

Serve the two together, and I recommend drizzling with fresh cream and topping with rocket, absolutely scrumptious! 

Advertisements

17 thoughts on “Spanish Chorizo Potato Cakes with a Spicy Bean Stew

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s