Potato, Cheese & Spring Onion Soufflé

Ingredients:

25g butter
50g spring onions (chopped)
4 Tbsp sour cream
4 Tbsp Greek yoghurt
2 egg yokes
110g boiled potato - grated
30g strong cheddar - grated
30g parmesan cheese - grated
pinch of salt
1/4 tsp cayenne pepper
1/4 tsp nutmeg
2 egg whites

Method:

1. Heat oven to 200C with a baking sheet to preheat.
2. Boil 110g of potato & grate.
3. Lightly brush soufflé dish with melted butter.
4. Melt butter gently, then add spring onions for 5 minutes & remove from heat.
5. Add sour cream, yoghurt & egg yokes & stir with wooden spoon until it's all evenly blended.
6. Add potato, cheddar & parmasen & stir.
7. Add salt, cayenne pepper & nutmeg & transfer to mixing bowl.
8. Whisk egg whites until soft peaks stage.
9. Fold large spoonful of egg whites into mixture to slacken the other mixture, which makes it easier to fold in the rest, which is to be done gently.
10. Pour in soufflé dish & sprinkle with some more cheddar, parmesan & cayenne pepper.
11. Bake in oven on preheated baking sheet for 30 minutes.
12. Serve immediately with a side salad.

Note: Soufflé dish 15cm x 6cm