Tag Archives: Lunch

Potato and Pea Cutlets

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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.

Ingredients

100g mashed potato

100g baby peas

1 cup spinach

30g bread crumbs

1 egg beaten

 

Method

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.

 

Note 

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

 

 

 

 

 

 

 

Black bean and Buckwheat Bowl

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I usually have sandwiches or wraps for lunch and I wanted to try something different.  I came across a recipe and they had used quinoa.  I am not a fan of quinoa so I swapped the quinoa for buckwheat and used egg instead of avocado.  I also added sundried tomato pesto to the dish.

This dish is filling, the buckwheat, black beans and lettuce go well and the egg gives this dish a creamy texture.

Ingredients

125g  canned black beans drained and rinsed.

1/3 cup raw buckwheat

125g lettuce

1 boiled egg

1 tablespoon sundried tomato pesto

salt and pepper ((optional)

 

Method

Cook buckwheat according to packet instructions.  (See note)

Boil 1 egg.  (See note)

Remove a bowl.  Add chopped lettuce, black beans, buckwheat, pesto and egg.

 

Note

This dish serves 1

I use the ratio 1:3  – I cup buckwheat and three cups  waters.  Put the buckwheat in boiling water and bring to the boil.  Cover and simmer for thirty minutes.  Drain any excess liquid.

Place one egg in cold water over medium heat.  Bring to the boil, put the heat off and cover for 7 minutes or less depending on how soft you want the egg.

 

Try these lunch ideas

Buckwheat Salad

Leftover Chicken Salad

Mexican Bowl