Sweet potato gnocchi cake with eggplant, mushie peas and a fried egg

Great dish to use up leftover mash; and using staples like eggs and peas. I had some eggplant so I used that too. 

This is gluten/grain free.To make this dairy free omit the cream in the peas and just blend with some stock of some of water you cooked the peas in. Omit the cheese in the sweet potato cakes. Use coconut oil to cook in. Use 1-2 fried eggs per person

Serves 4-6

Ingredients

500g of sweet potato mash

1 cup grated tasty cheese

1 spring onion, finely sliced, or ¼ of a red onion finely diced

¼ tsp baking powder- gluten free

2/3 of a cup of flour, I used tapioca flour- tapoica is gluten and grain free :)

Fried eggs to top your pattie

Mix altogether and shape into 4 or 6 patties, leave in fridge until you need them.

Mushie peas

2 ½ cups of frozen peas (300g)

2 tbsp pure cream

1 tbsp lemon juice

Salt and pepper to season

Cook peas in boiling water for 5 minutes, drain and process everything together until mostly smooth. You could also use a potato masher for a chunkier version.

For the eggplant if you want to include it: this is just 1 small eggplant sliced thin and 2-3 finely sliced garlic cloves, cooked in coconut oil/ghee for 5 minutes until golden brown.

To put together simply cook your patties and egg in coconut oil/ghee. The patties take 2-3 minutes a side until golden brown. Start with a layer of pattie, then peas, then eggplant and then top with your fried egg. I serve this with some extra steamed broccoli.

Chicken Mi Goreng with a fried egg (bean thread noodles)

These are similar to mi goreng noodles that you buy in packs but without all the additives, msg, artificial anything! Super quick, cheap and very tasty!

These noodles are grain/ gluten free/nut/dairy free
This makes 4 big serves



Ingredients

250g pack of bean thread noodles, can be called glass or cellophane noodles-from the supermarket-soaked in boiling water for 2 minutes until softened, cut up a little with a pair of scissors or the noodles will be too long, and then drain.

400g chicken thighs, trimmed and sliced thinly

½ green cabbage, I like to use ¼ red & ¼ of green cabbage- sliced nice and thin

3 carrots, peeled, and using the peeler keep peeling the carrot so you get thin strips of carrot

1 tbsp tamari (or light soy if tolerated)

3 tsp each of onion and garlic powder (not salt)

4 fried eggs to put on top

Coriander/chilli to garnish

Method

In a wok or large pan heat 1 tbsp coconut oil and stirfry your chicken for 2-3 minutes until cooked. Take out and set aside. Put a little more oil in your wok and add your cabbage and stir fry for 2 minutes until wilted a little add your carrot and cook another 1 minute, add back your cooked chicken and your cooked drained noodles, powders and tamari. Toss well to combine; I use 2 spatula type instruments to toss up with. Serve up with your fried egg on top and garnish with coriander and chili.