Spiralised Potato and Blood Sausage Croquettes on Potato Soup
Recipe
Inspired by Stomppot (a hearty and humble Dutch classic), this dish fuses those ingredients with the flavours of Spain as a nod to the history that brought the potato from Peru to Europe. The recipe also makes full use of the potato's skins and includes a sweet and tangy aioli made from rapeseed oil mixed with honey and sherry vinegar. All in all, a fantastic entry from Ben for the Ultimate Potato Battle. It showcases this amazing ingredient in so many ways. You should give it a go...