MUSHROOM VEGGIE DROPS WITH SWISS CHARD ON POTATO MASH

Name: Mushroom veggie drops with Swiss chard on potato mash
Total time: 10 min
Ingredients: 6 lettuce leaves; 1 pack of veggie drops with mushrooms; 1 small ripe mango; 1 small red onion; 1 tablespoon chopped parsley or coriander; 2 juicy limes (or 3 if small); olive oil to taste; salt and pepper to taste

10

Minutes

extremely easy

Difficulty

main course

Type

Ingredients

6 lettuce leaves
1 pack of veggie drops with mushrooms
1 small ripe mango
1 small red onion
1 tablespoon chopped parsley or coriander
2 juicy limes (or 3 if small)
olive oil to taste
salt and pepper to taste

METHOD

Wash the chard, remove the ends of the stems, wash them and plunge them into plenty of boiling salted water for 2 minutes. Drain them and keep them aside.
Wash the potatoes, cut them into large, even-sized pieces, boil them with their skins on for 15 to 20 minutes or until soft when pricked with a fork, drain them and mash them in a potato ricer (the skin will remain inside the potato ricer), letting the pulp fall back into a pot.
Season with salt, pepper and a grating of nutmeg
Heat the milk of your choice and add it very slowly to the potato pulp, stirring with a whisk to prevent lumps from forming
Add the butter - or margarine - and mash over a very low heat, stirring continuously. If desired, you can slightly increase or decrease the amount of milk to obtain a softer or thicker mash.
Cook the veggie drops as indicated on the package.
In the meantime, heat a little oil with the crushed clove of garlic in a non-stick frying pan, add the Swiss chard and sauté for 2 to 3 minutes to allow it to take on flavour.
Remove the garlic. Spread the hot mash on the bottom of two plates. Add the Swiss chard and mushroom veggie drops and serve.