Potato and Pea Cutlets


I changed my mum’s Meat Cutlets recipe to Potato and Peas Cutlets. When I was younger my mum made a similar dish.  She added mince meat and potatoes.  Rolled it into a ball and  coated it in eggs and bread crumbs and deep fried the cutlets.

I changed the recipe to a healthier version.   Instead of deep frying I baked it in the oven.  Replaced the meat and added peas and spinach and coated it in egg and breadcrumbs.


100g mashed potato

100g baby peas

1 cup spinach

30g bread crumbs

1 egg beaten



Preheat oven to 180°C and line tray with baking paper.

Boil the peas and place in a bowl and gently mash the peas.  Don’t mash them to much.

Chop spinach and add to the bowl.

Add the mash potato.

Mix the ingredients until combined and roll them into 3-4 balls.

Remove two plates.  In one plate place the beaten eggs and another plate place the bread crumbs.

Coat the mixture in the egg and then the breadcrumbs.  Coat evenly.

Place in the baking tray and bake for 20-30 minutes, or until golden brown.



This dish serves 1

Use frozen mash potato and peas.

To make the mash potato healthier do not add cream or milk.  Leave the potato plain.


Try these potato dishes

Lamb Cutlets with Spicy Potatoes

Pea and Potato Curry

Mustard lamb with Cauliflower and Potato Mash








Beef Patties with Mashed Potatoes


This were the tastiest mash potatoes I ever made, baked the potatoes the same way I made the pumpkins in the   Pumpkin Mash and Steak dish.  Baked the potatoes in the oven instead of boiling them.  Added the rosemary, garlic, black pepper and salt to the potatoes.

The beef patties were yummy, marinated mince with garlic, onion, Italian herbs, red chillies, black pepper and seasoned with salt.

Made a simple tomato sauce to have with the mashed potatoes and beef parttiie.



To make the beef Patties

500g mince meat

1 small onion

4 garlics cloves

¾ inch ginner

½ red chilli

1 tbsp. Italian herbs

1 tsp black pepper

salt to season

1 tbsp. olive oil


To Make Mash Potatoes

500g  baby potatoes halved

1 tbsp. fresh rosemary leaves

1 tbsp. olive oil

1 garlic crushed

I tsp. black pepper

pinch of salt


To make the Tomato Sauce

1 onion

1 large capsicum

4 garlics cloves crushed

400g canned tomatoes

½ cup basil

½ red chilli (optional)

tbsp. oil

1½ cups water

Season with salt and pepper.



To make the Beef Patties

In a blender add the onions, ginner garlic, herbs chilli and black pepper. Blender until it’s almost a puree,  In a bowl add the meat and spice mixture and combine.  Let it marinate for two hours or more.

Heat a char grill pan. Reduce heat to medium and  add the olive oil.   Make six round Pattie balls and place them on the char grill pan.  Cook both sides for 20 minutes or to your liking.

To make Mash Potatoes

Preheat oven to 200ºC

In a bowl, add the olive oil, rosemary, garlic, black pepper,  salt and mix.  Add the potatoes and combine.

Layer a sheet of aluminum foil and non sticking baking paper on a baking tray, place potatoes on the foil.  Add another foil paper over the potatoes and fold the foil to make a parcel and place in the oven. Bake for 25 minutes.

Once ready, use a masher to mash the potatoes.


To make the Tomato Sauce

Heat a saucepan on medium heat with olive oil. Add the onions, capsicum, chilli and garlic and cook for 5 minutes or until soft.

Add the canned tomatoes and cook for two minutes. Add water and bring to the boil,  Reduce the heat and simmer for 30 minutes or until sauce is thick,

Chop basil and stir through and put heat off.



The dish serves 2-4

You can have the beef patties as a burger or in a sandwich for lunch.


Try these Mash or Patties Dishes

Mustard lamb with Cauliflower and Potato Mash

Grilled Beef and Mushroom with Broccoli Mash

Chicken and Vegetable Patties with Kale Salad






Pumpkin Mash and Steak




I never realised that making mash from grilled pmpkin would taste delicious. Instead of boiling pumpkin to make your mash, grill the pumpkin for a tastier flavour.  I seasoned my steak with Moroccan spices and roasted baby tomatoes and added spinach.


2 cups chopped pumpkin

2 scotch beef fillets

1 tbsp olive oil

Olive oil spray

10 baby tomatoes

Handful of spinach

1 tsp Moroccan spices

Salt and pepper



Preheat the oven to 200°C.

Layer a sheet aluminum foil on a baking tray, place pumpkins on the foil and season with salt and pepper.  Fold the foil to make a parcel and place in the oven. Bake for 25 minutes.

Ten minutes into your pumpkin cooking time. add the tomatoes on the baking tray and cook for a further 15 minutes.

Once pumpkin is ready add ½ a tsp of olive oil and mash the pumpkin.

Season the steak with  ½ a tsp of oil, salt, pepper and Moroccan spices.  Add a grill pan on a high heat.  Once pan is hot, spray with olive oil.

Add the steak on the grill and cook for 3-4 minutes or to your liking.

On a plate, place spinach, mash and steak with the tomatoes.



This dish serves 2

If you are worried about the steak being raw or burning reduce the heat to medium high.

Try these Pumpkin recipes

Roasted Pumpkin and Beef

Spicy Grilled Steak




Mustard lamb with Cauliflower and Potato Mash


When I tried this dish I was worried about the taste.  I have never combined mustard with anything or tried cooking it.  This dish was DELICIOUS, the tangy mustard, salty tamari and lemon combined with rosemary was a perfect combination with the lamb.   This dish goes well with the equal tastier cauliflower and potato mash.


For the Mustard Lamb

450g lamb cutlets

¼ cup virgin oil

2 tbsp. Dijon mustard

3 grated cloves garlic

1 tbsp. tamari

2 tbsp. lemon juice

1  tsp. dried or fresh rosemary


For the cauliflower and Potato mash

3 potatoes quartered

¼ cauliflower chopped

½ tsp. cumin

1 tsp. olive oil.

Salt for seasoning/


For the mustard lamb

Add all the ingredients in a bowl and mix, make sure there is no lumps. Coat the lamb cutlets with the mixture. Put in the fridge to marinate for 1-3 hours or leave overnight.

Put char grill pan on a medium heat.  Once pan is hot, add the lamb cutlets and cook to your liking or 3-4 minutes on each side.

For the cauliflower and potato Mash

Put thee potatoes in cold water and bring to the boil.

Add the cauliflower to the potatoes and continue boiling for 15-20 minutes or until soft and you can easily mash the potato and cauliflower with the back of a spoon.

Drain the potatoes and cauliflower and let it cool.  Once it is cool, add the cumin and oil.  Mash with a masher or  blend until smooth.

Add salt for seasoning.



For the marinate lamb it serves 4

For the mash it serves 2


Try these amazing mash

Pumpkin Mash and Steak

Grilled Beef and Mushroom with Broccoli Mash










Grilled Beef and Mushroom with Broccoli Mash


I found this broccoli mash to be a good alternative to mash potato. I steamed and  mashed the broccoli, added lemon and parmesan which gave it a tangy taste. Serve this broccoli mash with grilled beef and thyme mushroom.


4 cloves garlic crushed
1/3 cup basil leaves finely chopped
4×180 g fillets
400g sliced mushrooms
2 tbsp. thyme
Babyy spinach leaves

For Broccoli Mash
2 broccoli chopped
1/3 cup milk
1 tbsp. olive oil
1 tbsp. lemon juice
1 tbsp. grated parmesan
Salt and pepper to taste


For the Broccoli Mash
Steam or boil broccoli for 5 minutes or until it’s cooked. Let it cool down once you remove it from the heat.
Place the broccoli in the food processor, blend until it’s mashie. Add the other ingredients and combine.

For the Meat.
Make a basil oil by combining the basil, one garlic and 1/4 cup of olive oil. Set aside.
Heat a char grilled pan, once it’s heated place the meat on the fire and cook it to your liking. Once the meat is ready let it cool.
Heat oil in a large frying pan, cook the remaining garlic in the hot pan for 30th seconds.
Add mushroom and cook until it’s golden brown. Add thyme and stir,
Add the basil oil on the meat with the mushrooms and spinach, Enjoy it with the Broccoli Mash.

This dish serves four. Be careful with the quantity.

Try these pumpkin and Broccoli dishes

Roasted Pumpkin and Beef

Roasted Pumpkin and Beef

Rigatoni with Chicken and Broccoli