Ingredients

Method

• 1 x 500 g pack Woolworths pork bangers
• 2 large potatoes, peeled and diced
• 4 T canola oil
• 2 baby cabbages, thinly sliced
• sea salt and freshly ground black pepper, to taste
• 200 g fine beans, blanched
• 200 g fresh peas blanched
• 1 x 250 ml sachet Woolworths free-range chicken gravy, warmed

Method

Ingredients

1. Preheat the oven to 200°C. Place the bangers in an ovenproof dish and roast for 12 minutes or until golden brown and cooked right through.

2. Boil the potatoes in salted water for 8 minutes, or until soft. Drain and set aside.

3. Heat the oil in a pan. Stir-fry the cabbage until softened, about 5 minutes over a medium heat. Add the potatoes and seasoning, and fry until the potatoes are golden brown.

4. Using a spatula, squish the potatoes gently to make a potato patty. Cook until crisp and golden underneath. Turn out onto a plate and serve with the sausages, greens and gravy.

Find more potato recipes here. 

Photograph: Jan Ras