we’re the happy pair lads and we’re all
about getting you to eat more veg now
we’re awake for you the ultimate Irish
flag potato cakes that are gonna rock
your world so we’re gonna take basic veg
that are available any shop and we’re
gonna turn them into three completely
different and super tasty potato cakes
this is a pretty cool a novel way of
taking a straightforward recipe and I
have one recipe we’re getting three
different looking different tastes and
potato cakes this recipe will serve for
adults you get at least 12 potato cakes
and ideally you’ll get one tricolour
flag per person these are easy to make
and well worth trying okay let’s get her
started first step let’s peel our sweet
potatoes these are gonna give the bright
orange color and a lovely sweetness so
we’ve got 500 grams of sweet potato okay
so now that it’s peeled I’m just gonna
chop them so we’ve a kilo of potatoes
we’re gonna chop them up fine leave the
skin on the skin is the most fibrous
part and the most nutritious part of the
potato so if you can leave the skin on
if you don’t like the skin peel it off
and Chapman to bite-sized pieces like
I’m doing here and if you are tied for
time just chop them a little finer we’re
gonna bring them to the boil reduce them
to simmer for about 20 minutes until
they’re nice and soft and boiled true
okay so potatoes are ready they’ve been
boiling second Oh 25 minutes here we go
a nice little warmth so it’s one of the
benefits of cooking outside is you can
drain your vegetables off in the bushes
okay so we’re just gonna split these
potatoes the regular potatoes up into
two bowls it’s they’re pretty harsh so
make sure and use some kind of a weapon
sweet potato we’re just gonna pop in the
third bolts okay so I’m just gonna give
my pot a little keynote bingo she’s
ready to go okay gonna take 1 bowl of
regular potatoes it goes now
we’re gonna make our pesto super simple
I’m just gonna add in all the
ingredients I’ve got 200 mils of oil I’m
using olive oil use sunflower oil or
some neutral kind of white colored oil 3
cloves of garlic I’ve peel them I’ve got
125 grams of cashew nuts the reason why
were using cashew nuts
because they give a lovely creamy
delicious texture
I’ve got juice some half a lime half a
teaspoon of salt that’s the basis of our
pesto from one batch of our potatoes and
the batch of sweet potatoes okay so here
she is she’s ready to go flying a spoon
in five tablespoons of our delicious
pesto okay we’re gonna add a pinch of
salt and we’ve got a pinch of black
pepper we’re just gonna mash it all
together into a beautiful consistent
texture we’re just gonna pop it back in
the bowl nice job Dave next up we’re
gonna do this week Lenny one grab our
sweet potatoes pop them back into the
mashing bowl we’re gonna add another
five tablespoons into the sweet potato
pinch of salt and it goes a little bit
of black pepper nice job take it to my
sure I get stuck in okay I’m just gonna
go in and make it a little finer with a
fork
okay so she’s good to go so there’s our
the orange of our tricolor okay so we’ve
given our pot just a good rinse just
remove the sweet potato because we want
these spuds to be green the next batch
pot day and ready to go okay we’ve got
our last third of regular sports okay so
we’re gonna take the remainder of our
white pesto we’re gonna add in two
handfuls of spinach and we’re just gonna
blend this right up perfect see how
green she is beautiful bright and
vibrant this is gonna make the green
tricolor part of our soup later huh
ooh nice and green beautiful vibrant so
similar we put in about 5 tablespoons
that’s great we’re gonna have pinch of
salt that goes a little bit of black
pepper just take him and put them back
in the bowl okay so we’re gonna use
polenta flour here we’ve laid it out on
the board the reason why we’re using
polenta flour is when it’s gluten free
and – because it’s lightly got a more
granular texture – once you do fry the
crisps up more and adds a lovely kind of
crispy outer skin normal flour will work
fine but if you can’t get polenta it’s
worth seeking eyes okay so we’re gonna
take our white potato cake we’ll start
with this
Rover those excuse my caveman like me
enter the potato cutter so it’s just a
regular scone cutter
anything that’s kind of round okay here
we go we’re just gonna go straight into
so the sweeper diner will be slightly
wetter so don’t be afraid to add a
little more polenta to dry it out grab
our green fella under this is the real
in honor of st. Patrick
get up I’ll get our nice high heat get a
bit of oil out whatever you like just
put a little bit on just because we
don’t want these to stick and we want
that polenta just to crisp up nicely and
for my lovely over crispy layer fry
these for four minutes per side until
they’re crispy and go
so these go great as a brunch you know
alongside some nice beans couple of
slice of toast work five as an easy
lunch or dinner with some Knicks leaves
so look at these babies they just look
so cool so that’s pretty much it there
they’re ready to go but before we taste
them now do give us a shot check us out
we’re the happy pair click on here to
check out our channel for more food Tube
content just click here and and we also
have an epic book please do check that
out here we go this is it here we go
stare she is left tricolor and a spoon
that pesto is rockin these radio please
st. Patrick would be extraordinary price
you get a really nice distinctive flavor
between all three yet three layers
really adds a lovely kind of bite to the
outer cross thanks million for watching
you
about getting you to eat more veg now
we’re awake for you the ultimate Irish
flag potato cakes that are gonna rock
your world so we’re gonna take basic veg
that are available any shop and we’re
gonna turn them into three completely
different and super tasty potato cakes
this is a pretty cool a novel way of
taking a straightforward recipe and I
have one recipe we’re getting three
different looking different tastes and
potato cakes this recipe will serve for
adults you get at least 12 potato cakes
and ideally you’ll get one tricolour
flag per person these are easy to make
and well worth trying okay let’s get her
started first step let’s peel our sweet
potatoes these are gonna give the bright
orange color and a lovely sweetness so
we’ve got 500 grams of sweet potato okay
so now that it’s peeled I’m just gonna
chop them so we’ve a kilo of potatoes
we’re gonna chop them up fine leave the
skin on the skin is the most fibrous
part and the most nutritious part of the
potato so if you can leave the skin on
if you don’t like the skin peel it off
and Chapman to bite-sized pieces like
I’m doing here and if you are tied for
time just chop them a little finer we’re
gonna bring them to the boil reduce them
to simmer for about 20 minutes until
they’re nice and soft and boiled true
okay so potatoes are ready they’ve been
boiling second Oh 25 minutes here we go
a nice little warmth so it’s one of the
benefits of cooking outside is you can
drain your vegetables off in the bushes
okay so we’re just gonna split these
potatoes the regular potatoes up into
two bowls it’s they’re pretty harsh so
make sure and use some kind of a weapon
sweet potato we’re just gonna pop in the
third bolts okay so I’m just gonna give
my pot a little keynote bingo she’s
ready to go okay gonna take 1 bowl of
regular potatoes it goes now
we’re gonna make our pesto super simple
I’m just gonna add in all the
ingredients I’ve got 200 mils of oil I’m
using olive oil use sunflower oil or
some neutral kind of white colored oil 3
cloves of garlic I’ve peel them I’ve got
125 grams of cashew nuts the reason why
were using cashew nuts
because they give a lovely creamy
delicious texture
I’ve got juice some half a lime half a
teaspoon of salt that’s the basis of our
pesto from one batch of our potatoes and
the batch of sweet potatoes okay so here
she is she’s ready to go flying a spoon
in five tablespoons of our delicious
pesto okay we’re gonna add a pinch of
salt and we’ve got a pinch of black
pepper we’re just gonna mash it all
together into a beautiful consistent
texture we’re just gonna pop it back in
the bowl nice job Dave next up we’re
gonna do this week Lenny one grab our
sweet potatoes pop them back into the
mashing bowl we’re gonna add another
five tablespoons into the sweet potato
pinch of salt and it goes a little bit
of black pepper nice job take it to my
sure I get stuck in okay I’m just gonna
go in and make it a little finer with a
fork
okay so she’s good to go so there’s our
the orange of our tricolor okay so we’ve
given our pot just a good rinse just
remove the sweet potato because we want
these spuds to be green the next batch
pot day and ready to go okay we’ve got
our last third of regular sports okay so
we’re gonna take the remainder of our
white pesto we’re gonna add in two
handfuls of spinach and we’re just gonna
blend this right up perfect see how
green she is beautiful bright and
vibrant this is gonna make the green
tricolor part of our soup later huh
ooh nice and green beautiful vibrant so
similar we put in about 5 tablespoons
that’s great we’re gonna have pinch of
salt that goes a little bit of black
pepper just take him and put them back
in the bowl okay so we’re gonna use
polenta flour here we’ve laid it out on
the board the reason why we’re using
polenta flour is when it’s gluten free
and – because it’s lightly got a more
granular texture – once you do fry the
crisps up more and adds a lovely kind of
crispy outer skin normal flour will work
fine but if you can’t get polenta it’s
worth seeking eyes okay so we’re gonna
take our white potato cake we’ll start
with this
Rover those excuse my caveman like me
enter the potato cutter so it’s just a
regular scone cutter
anything that’s kind of round okay here
we go we’re just gonna go straight into
so the sweeper diner will be slightly
wetter so don’t be afraid to add a
little more polenta to dry it out grab
our green fella under this is the real
in honor of st. Patrick
get up I’ll get our nice high heat get a
bit of oil out whatever you like just
put a little bit on just because we
don’t want these to stick and we want
that polenta just to crisp up nicely and
for my lovely over crispy layer fry
these for four minutes per side until
they’re crispy and go
so these go great as a brunch you know
alongside some nice beans couple of
slice of toast work five as an easy
lunch or dinner with some Knicks leaves
so look at these babies they just look
so cool so that’s pretty much it there
they’re ready to go but before we taste
them now do give us a shot check us out
we’re the happy pair click on here to
check out our channel for more food Tube
content just click here and and we also
have an epic book please do check that
out here we go this is it here we go
stare she is left tricolor and a spoon
that pesto is rockin these radio please
st. Patrick would be extraordinary price
you get a really nice distinctive flavor
between all three yet three layers
really adds a lovely kind of bite to the
outer cross thanks million for watching
you
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