|Sat Fat 5.1g||25%|
Add a little warm water and sugar to the yeast in a glass and leave it until it foams.
Mix into the flour, add the mashed potato and slowly mix in the water. Add a large pinch of salt and knead for ten minutes.
Leave to rise until doubled in size, knock back the dough and spoon into a nine hole fairy-cake tin. Leave to rise again for another fifteen minutes and bake at 220c for 15-20 minutes.
Meanwhile, make the mini burgers by mixing together all the ingredients except the cheese. Divide into 9 balls and put a cube of cheese in the middle of each. Form the mince around the cheese and shape into burgers.
Heat a griddle pan to high and cook the burgers for about 4-5 minutes on each side. Slice the buns in half and serve each mini burger with sliced red onions, tomato and lettuce.
For the bread:
400g bread flour
150g plain flour
250g peeled, cooked and mashed Maris Pipers
7g dried yeast
Pinch of sugar
300ml warm water
Pinch of salt
For the burgers:
650g lean beef mince
1 egg, beaten
Leaves from 1 thyme sprig
70g strong blue cheese such as Stilton
Salt and pepper
"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."
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