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Vegetarian Sausages and Mash

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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 1 tsp smoked sweet paprika
  • 1 standard can of cannellini beans drained
  • 50 g wholemeal breadcrumbs
  • 100 g vegetarian smoked Applewood cheese *use smoked tofu plus 50g finely chopped hazelnuts for vegan version
  • Salt and pepper
  • 2 large free range eggs beaten (*omit for vegan version)
  • 50 g wholemeal breadcrumbs for coating (*use finely chopped nuts for vegan version)

For the mash

  • 1 kg white potatoes and other seasonal root vegetables peeled and chopped
  • 100 g kale chopped
  • A knob of butter/vegan margarine
  • 2 tsp hot horseradish sauce *use vegan version if preferred

To serve

  • 500 g broad beans
  • 500 g peas

Instructions
 

  • Fry the onions in 1tbsp of oil until soft then add the garlic and smoked sweet paprika. Continue to fry for another 30 seconds.
  • Put the fried onion mixture in a food processor along with the beans, breadcrumbs and cheese, and season with salt and pepper. Whizz until the mixture becomes a paté consistency.
  • Form and roll the mixture into 8 sausages. Dip each one in the beaten egg and then roll in the extra breadcrumbs. Shallow fry the sausages two at a time, turning only when the bottoms have browned first to avoid their falling apart. (*If making the vegan version, coat in the nuts and grill under a moderate heat, turning occasionally.) This should take around 8 minutes.
  • While the sausages are cooking prepare your mash by boiling the vegetables for 20-25 minutes, or until soft. Drain and mash thoroughly. Stir in the butter or vegan margarine and horseradish.
  • Serve the sausage with the mash, peas, broad beans and your favourite onion gravy.