Potato farl steak sandwiches with caramelised red onion and

• porsi: Serves 4

Bahan-bahan

For the farls:

225g rooster potatoes, peeled and chopped

25g butter

30g plain flour, plus extra for rolling out

½ tsp baking powder

Salt and black pepper

For the steak filling:

Cooking spray

2 red onions, finely sliced

2x150g rib-eye or sirloin steaks

100g Cheddar

For the sauce:

Large handful of mature half fat Cheddar, grated.

2 tbsp low-fat cream cheese

2 tsp garlic powder

2 tsp onion powder

1 tsp mustard powder

150ml hot semi-skimmed milk

To serve:

Rocket

Petunjuk

1 Heat some cooking spray in a pan over a medium heat and slowly cook the red onions with a pinch of salt for 5-6 minutes until soft and golden. Set aside.

2 Make the farls by cooking the potatoes in salted boiling water until soft. Drain well and allow to steam dry for five minutes, then mash until smooth. Melt the butter and mix into the potato.

3 Stir in the flour, baking powder and season with salt and black pepper. Mix together to form a dough.

4 Roll out into a square about 1cm thick and cut into quarters.

5 Fry in low calorie cooking spray over a medium-high heat until golden on each side.

6 Meanwhile, heat a griddle pan over a high heat. Season and cook the steaks for four minutes per side, then leave to rest while you make the sauce.

7 In a saucepan, gently heat all of the ingredients for the sauce until the cheese has melted. Blitz together with a stick blender until smooth.

8 Serve each potato farl topped with sliced steak, onions and cheese sauce, with plenty of napkins! A little rocket in each farl for some peppery green is a nice touch.