oliveoilandlemon

recipes for healthy living

Tag: weightloss

Potato Cakes with Corn Salsa and Tamarind Dipping Sauce

potato cakes corn tamarind

This is one of those recipes that works in so many ways. The corn salsa and tamarind can accompany most meat or vegetarian dishes. This came about because I came up with the Tamarind Gastrique and loved it some much, I needed something to go with it. This is the result and these little potato cakes make a great starter or serve with an egg for a more substantial supper.

Makes 8
400gr potatoes, cooked peeled and riced
1 garlic clove peeled and mashed
1 tbsp chopped chilis in oil
2 tbsp each of fresh coriander and flat leaf parsley
2 spring onions finely chopped
100g breadcrumbs to coat

Add everything to the potato except the breadcrumbs. Season well, mash together and shape into 8 patties. Dip in the crumbs and lay on a parchment coated tray and chill for at least 30 minutes.
Heat a tbsp of oil and fry the cakes for a minute on each side and remove back to a tary and keep warm in the oven while you make the sauces.
Serve with the corn salsa and dipping sauce.

Corn Salsa
50g corn kernels
1tbsp dijon
1tbsp capers
1tbsp white wine vinegar
100ml olive oil
2 spring onions finely chopped
1 clove garlic peeled and mashed
2tbsp chopped coriander

Combine everything, taste for seasoning and set aside until needed.

Tamarind Gastrique
25g tamarind paste softened in 50ml hot water
2 cloves of garlic
1 tbsp chipotle in adobo
1/2 tsp salt

Blend everything then pass through a sieve to get mixture really smooth.
Dilute with 100ml of sugar syrup made with 2tbsp sugar and 100ml water

Waffles for Breakfast

IMG_6979-1

Pancakes don’t do it for me and I remain unimpressed by the pics of pancake piles which see to be everywhere. As an alternative I have been testing out new breakfast options especially for the weekend when you have more time to sit around and chat and enjoy a more leisurely breakfast. These are easy to prepare and will reheat happily in the toaster. They are gluten free and delicious !

Seed and Oat Waffles

Makes 6

60gr milled Flax Pumpkin and Sunflower seed mix

3tbsp oat flour or gf flour of choice

tsp baking powder

½ tsp salt

2 eggs and 2tbsp milk of choice

1tbsp melted butter or coconut oil

Oven at 170C

Whisk the dry ingredients together

Beat the eggs with the milk, add the melted oil. Pour into the dry and mix well until you have a smooth batter.

Pour into the waffle molds and bake for approximately 15 minutes until golden and cooked through.

Serve straight away or let cook and then toast when needed.

Serve with a poached or fried egg and some turkey rashers and sour cream.

Delicious and not a pancake in sight!

 

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