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Nadiya Hussain’s Potato Farls

These comforting potato farls stuffed with cheese and beans are the perfect meal at any time of day. As seen on Nadiya's Cook Once Eat Twice on BBC2.

From the book

Nadiya Hussain

Introduction

These are so yummy, like mashed potatoes slash jacket potatoes. A delicious hybrid that I know you need in your life.

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Ingredients

For the potato:
400g potatoes
½ tsp salt
½ tsp ground black pepper
75g plain flour
1 tsp baking powder
3 spring onions, thinly sliced
For the filling:
200g tin of baked beans, drained (reserving the sauce)
50g Cheddar cheese, grated
Sprinkle of chilli flakes
For the sauce:
1 tbsp chilli sauce
1 tbsp ketchup
1 tbsp mayonnaise

Essential kit

You will need: a ricer.

Method

Prep: 28 mins. Cook: 47 mins. Chill: 30 mins.

Start by preparing your potatoes. Peel the potatoes and cut so they are all as even in size as possible.

Boil the potatoes in a pan of salted water till tender. Drain and pass through a ricer for a smooth potato mixture.

Once completely cooled, add the salt, pepper, plain flour, baking powder and spring onions. Mix well, divide into four equal balls and set aside.

For the filling, take the drained baked beans and mix with the Cheddar and chilli flakes.

Now take each mound and flatten in the palm of your hands. If the mix is sticking, dunk your hand in cold water.

Add a quarter of the mixture to a potato mound and envelop the bean mix in the potato, so it is completely encased. Flatten in the palm of your hands. Do the same to the other three. Pop into the fridge for 30 minutes.

To cook these, add butter to a pan with the farls and gently cook for 7–8 minutes on each side, till golden and delicious and warm all the way through.

For the sauce, mix the bean juice with the chilli sauce, ketchup and mayonnaise and serve as a dip on the side.

TIP: These freeze really well so if you have any left over, freeze for a quick lunch or brunch emergency.

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From the book: Cook Once, Eat Twice

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