- Potatoes, Aubergines and Leeks
“we are going to make some PALs today”
Our shallow fried PALs are so delicious they are the perfect comfort food to end a long day with. They are very easy to make and can also work as a party or event meal.
This dish is a source of vitamin A, thiamin (vitamin B-1), niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxamine (vitamin B-6), folate (vitamin B-9), vitamin C, vitamin E, vitamin K, copper, calcium, fibre, iron, magnesium, manganese, omega-3 fatty acids, phosphorus and potassium.
Without further ado, here’s our shallow fried PALs recipe.
Charlotte Potatoes, quartered
Extra Virgin Olive Oil (or water)
Sea Salt (to taste)
Dried Rosemary (to taste)
Smoked Chilli Powder (to taste)
Homemade Powdered Sugar (optional)
- Chop the potatoes and aubergines into roughly equal sizes.
- Slice the leek down the middle and chop each half.
- In a non-stick frying pan, heat up 1-2tbsp of extra virgin olive oil (or water, as water frying should still work).
- Pour the potatoes into the pan and give it a shake.
- Shake the pan and flip the potatoes every 5mins (preferably without the use of a utensil) and cook the potatoes with a lid on.
- When the potatoes are almost cooked through, add in the aubergines and repeat the previous step once.
- Add the chopped leeks to the contents of the pan and repeat step five until the potatoes are fully cooked.
- Sprinkle in the dried rosemary, sea salt and chilli powder (to taste) and give the pan a toss to evenly distribute the herbs and spices. Cook for another 2-3 minutes before taking off the heat.
- Optionally, sprinkle some homemade powdered sugar over the contents of the pan and toss to combine. (N.B. Homemade powdered sugar is made by running granulated sugar and cornstarch (48:1 ratio, approx.) through a coffee/spice/dry grinder till very fine and powdery).
If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so I can have a look at and like it.