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.

Babaganoush & Pickled turnips

Ingredients

 2 eggplants

3 tablespoons tahini

120ml lemon juice I like a lot of lemon, you can use less if you want.

1 clove garlic

Extra virgin olive oil/salt

Method

 

Get a fork and pierce all over the eggplant. You can bbq these if you want, cook until collapsed and soft, about 15-20 minutes. I do it inside, I use a big stabbing instrument like a carving fork then I do it over the open gas flame on the cook top, turning regularly until soft. This gives it a beautiful smokiness which is what this dish is all about.

When eggplant is done throw everything in the blender, and then drizzle in the olive oil until you have the consistency you want. Then season with salt.

Pickled Turnips

Ingredients :
1 kg white turnips
1 x beetroot, peeled and sliced
3 clove garlic (optional)
1 litre water
275 ml vinegar
4 tbs salt
Method :
* Peel and wash turnips. Cut into quarters and pack into jars, adding pieces of the beetroot. Add the garlic, if desired.
* Dissolve the salt in the vinegar and water. Fill each jar until the turnips are covered. Seal tightly. The pickles will be ready in about five days.

Rat-babs

 This is so easy there is no recipe! Rat-babs!

This is ratatouille vegetables on a kebab stick!

Slice zucchini, finger eggplant capsicum and diced haloumi cheese, panfry in a little oil, cook for 7-8 mins turning occasionally. When cooked put on your plates then in the same pan put in 1 cup of tomato passata (cooked, strained tomatoes)and 1/2 cup water 1/2 shredded wombok (chinese cabbage) and cook for 2 minutes until wombok is wilted. Put the wombok on your plate and pour over what sauce in left in your pan.

If you have any basil or oregano you can  put that in with the sauce.