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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I love colcannon (or bubble and squeak) but it wasn't allowed on my low GI diet so I came up with this. Very different to what you may have tried but very yummy. My mum likes to put a poached egg on top of her colcannon, I guess that would work here too. Ingredients:
400 g butter beans |
vegetable stock, enough to cover the bean |
2 teaspoons dijon mustard |
1 tablespoon fromage frais |
2 tablespoons olive oil |
100 g sliced onions |
100 g shredded green cabbage |
1 garlic clove, crushed |
25 ml water |
1/2 teaspoon soy sauce |
Directions:
1. Drain and rinse the beans. Put them in a saucepan with the stock. Bring to the boil and simmer for 5-10 minutes.
2. Mash the beans with fromage frais and mustard and set to one side.
3. Heat one tbsp olive oil and soften the onion over a low heat.
4. Add cabbage, garlic, water and soy sauce. Simmer, covered for 10 minutes until the cabbage is soft. Keep stirring to make sure the ingredients do not stick.
5. Pour the cabbage/onion mix over the butterbean mash and mix well.
6. Heat the remaining oil and add the mash. Flatten into a cake and place under the grill to brown the top.
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