That would be bad in a Greek-style wedding, let alone yogurt. You see tubs of Greek-style yogurt boasting 0 per cent fat. There’s a lot of this sort of thing about. It meant, I found later, that it contained 30 per cent less fat than quotidian cheese. It wasn’t even claiming that you’d get a greater volume of cheese to the pound weight. It wasn’t suggesting it would be good for getting the fire going. What I’d missed was a small bit of the label that said ‘Lighter’. The trouble is that it didn’t taste cheesy. The one I’d bought was 5: ‘rich & tangy’. Like earthquakes (not now measured by the Richter Scale), cheese is categorised with unknown units. I said to myself: ‘I don’t think much of this.’ And I didn’t.
Take the mixture and form 8 round patties.Add the salt and pepper and mix until combined.
Transfer this mix into the pan with potatoes and falafel.
Add the garlic and fry for a further minute. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute. Add 1 tbsp of olive oil to a frying pan, and place on a medium heat.Crumble the falafels into the potatoes and mash with a potato masher until smooth. Drain the potatoes and place them back into the pan. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. Put the potatoes in a medium-sized pan of water and place on a high heat.
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