|Preparation||Cooking||Start to finish|
|14 min.||15 min.||29 min.|
|1||Heat the serving plates.
Flatten 200 g rillettes into thin cakes in a non-stick pan.
|2||Put the pan on high heat and allow the fat to run out, mopping it up from time to time with absorbant paper.||15 min.|
|3||Stop when the cakes are well fried.|
|4||Place a disc onto each plate.||1 min.|
|5||Cover with 2 spoonsful of hot mashed potato (or potato rissoles, if you know how to make them).||3 min.|
|6||Top with a second rillettes cake.
Serve with a little green salad.
For 4 people : 2.08 €
Per person : 0.52 €
|Potato purée: You can get more informations, or check-out other recipes which use it, for example: Colcannon, Upside-down Parmentier, Salmon and Spinach Gratin, Hachis parmentier : meat with mashed potato and cheese, Dauphinoise potatoes with Serano ham, ... [All]|
|Rillettes: You can get more informations, or check-out other recipes which use it, for example: Rillettes stuffed mushrooms, ... [All]|
|Lettuce: You can check-out other recipes which use it, like for example: Warm chicken salad, Lettuce "chiffonade", Surf and turf club sandwich, Mixed salad, Chicken nems, ... [All]|
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