Sweet Potato and Zucchini Patties
Serves 3 – (2 patties per serve)
1 Jumbo egg
150g Sweet potato
¼ Cup shallots
Pepper to taste
Garlic to taste
Short spray of non stick cooking spray
Grate sweet potato and zucchini, cut up shallots into small pieces, mix altogether along with pepper, egg and garlic.
Heat pan on medium to low heat, spray pan with cooking oil.
Roll ingredients into six balls.
Put balls into pan once warm and flatten with back of egg flip.
Cook until you can see vegies are cooked half way thought the thickness of the patty then turn over and cook the other side. Serve.
Spicy Sweet Potato
Hummus - serves 10
1 1/2 large capsicum, red
1 medium sweet potato
1/4 cup tahini (see recipe in Rock Your Foods or use your own)
1/4 cup extra virgin olive oil
juice of 1/2 lemon
pepper to taste
Preheat oven to 220 C.
Peel the sweet potato and cut it into small cubes
Place them into a bowl a flavor with paprika, chilli powder, and pepper to your liking.
Place the sweet potato on a baking tray with a piece of baking paper on it. Spread out evenly and roast until soft, approx. 30 minutes. Once cooked, let the potato cool for at least 10 minutes.
On a second baking paper lined tray, place your red capsicum, cut in half size pieces.
Roast these, turning occasionally, until the skin starts to char and blister (you will need to watch them).
Once they do this, remove them from the oven and place them into a plastic bag or container, that can be well sealed. Leave for 10 minutes, this will help to lift the skin to make it easier to remove.
After 10 minutes, peel the skin off and throw away
Once the sweet potato and red capsicum are cooled and ready to use, add them to a food processor or strong blender along with the tahini, oil, lemon juice and additional seasonings
Serve with veggie sticks. Store leftovers in fridge for up to four days. Enjoy!
Crunchy Spiced Chickpeas
400 gms chickpeas (if prepared from dry, use approx. 200 gms dried weight)
1/2 tsp himalayan rock salt
2 tsp sweet paprika
1 1/2 tsp ground cumin
2 tsp mild curry powder
Preheat the oven to 170 C (150 C fan forced)
Line an oven tray with baking paper and set aside.
Place the chickpeas in a plastic bag.
Add all of the spices into the bag with the chickpeas and gently shake the bag, to cover all
of the chickpeas with the spice mix.
Place the chickpeas on the oven tray and put in the oven for 1 hour to roast, or until crispy and brown.
Once cooked, allow to cool on the oven tray.
Store in an airtight container for up to 2 days.
Healthy Salsa Recipe
(this can be used with the Mexican Chicken recipe in the "Chicken" file)
6 medium tomatoes
1 medium brown onion
2 fresh jalapeño’s or green chillies (seeds in or out, depending on your preference)
1 large clove of garlic
extra virgin olive oil
Chop the tomatoes finely (or a little chunkier if you prefer) and place into a large bowl.
Chop / dice the onion and chillies - place in the bowl with the tomatoes.
Peel and finely grate in the garlic or use crushed garlic from a jar.
Juice the lime into a cup or jar. Add 2 tablespoons of extra virgin olive oil and mix or shake well to combine the two. Taste and see if you need to add more juice or black pepper.
Combine the juice/oil mixture with the tomato mixture. Stir gentle and it is ready to serve.
You can keep this in an airtight container in the fridge for a few days. The flavour may develop more over time.