CHEESE and ONION CRISPBAKES

Updated at: Thu, 17 Aug 2023 13:13:35 GMT

Step 1

Preheat the oven to 170°C (fan 150°C/gas mark 3).

Step 2

Line a baking tray with greaseproof paper.

Step 3

Cook the potatoes in a pan of boiling salted water for 20 minutes, until a knife slides easily into the centre of each potato.

Step 4

Drain well, return to the pan and mash.

Step 5

Using a mini electric chopper or food processor, blitz the wholemeal bread into fine crumbs.

Step 6

Place into a shallow dish.

Step 7

Whisk the eggs in a bowl and set aside.

Step 8

Add the cheese, mustard powder and spring onions to the mashed potatoes and mix well.

Step 9

Season to taste.

Step 10

Split the mashed potato mix into four.

Step 11

Shape each quarter into a large burger, around 5cm (Yzin) thick.

Step 12

Carefully dip each burger into the egg.

Step 13

and then into the breadcrumbs, coating each side.

Step 14

Place on the baking tray and repeat to make four burgers in total

Step 15

Spray each crispbake with low-calorie cooking spray and place in the oven for 25 minutes, turning halfway through the cooking time and spraying again with low-calorie cooking spray.

Step 16

The burgers should be golden and crisp when cooked.

Step 17

Cool within 2 hours of cooking, then freeze the cakes individually , Reheat them from frozen (25-30 minutes at 160°C/fan 140°C/ gas mark 3).

Step 18

Find detailed guidelines on reheating on page

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