arlic, spinach, herbs, lemon zest and 1 tsp salt in a
Bring water with salt and caraway seeds to boil, add the diced potato and cook until tender.
Turn off the heat. Add crushed garlic cloves to the soup.
With a fork mix the egg into the soup.
Add the lard (or other fat) and salt to taste.
Serve garnished with chopped parsley.
Potato and Cauliflower Layer -- In a large
re soft (not overdone), and the eggs are hard boiled
o 350\u00b0F. Lightly grease and line an 8x4 inch loaf
Place sweet potato and lentils in a large saucepan.
2-quart saucepan and bring to a rolling
Preheat the oven to 400\u00b0F. Place potatoes and onion in a baking dish. Toss with oil and paprika to coat.
Bake 20 mins. Add ham and tomatoes; bake a further 8-10 mins, until potato is golden and tender.
Fry eggs in lightly greased skillet on medium heat 2-3 mins, until cooked to desired doneness.
Serve potato and ham mixture topped with a fried egg. Sprinkle with parsley.
Preheat the oven to 350\u00b0F. Lightly spray a 12-cup muffin pan with no stick cooking spray.
Sift flour into a large bowl. Stir in sweet potato and 1 tbsp of the chives.
Mix buttermilk, butter and egg in a medium bowl. Season to taste. Add to the flour mixture. Mix lightly until just combined. Do not over-mix.
Spoon batter into muffin cups, filling 2/3 full. Press a cube of cheese into each. Sprinkle with remaining 1 tbsp chives.
Bake for 25-30 mins until a toothpick inserted into the center comes out clean. Serve muffins warm.
min seeds, curry powder and garam marsala and fry lightly for 1
Arrange potato, overlapping slightly, in a shallow
Place sweet potato, corn, egg, parsley and chives in a bowl. Mix to combine. Season with black pepper to taste. Form into 12 flat patties. Dust lightly with flour. Place on a plate lined with parchment paper and chill in refrigerator 10 mins.
Heat oil in a large, non-stick frying pan on medium. Cook patties 3 mins each side, until golden. Serves with tomato or sweet chili sauce.
eason with sea salt flakes, and mix in the salt, to
ven to 350\u00b0F. Grease and line a 8 x 4
Squeeze excess moisture from zucchini. Transfer to a bowl with sweet potato, breadcrumbs, egg, onion and Parmesan cheese. Season to taste and mix. Shape evenly into 4 patties. Refrigerate 15 mins.
Heat oil in large nonstick skillet on medium heat. Dust patties in flour, shaking off excess. Cook 3-4 mins each side, until golden. Drain on paper towels.
Serve in rolls with arugula, tomato slices and beet relish, if desired.
Drain, rinse under cold water and peel. Set aside for 10
lmost crisp, then drain and cool.
Pre-heat oven
lf the butter and oil in a
sh with nonstick cooking spray and set aside.
Cook
400.
Peel and cube sweet potato in to small