If you’re looking for a different way to serve mashed potatoes this might be the answer. I think it would be pretty good hot, but do like the idea of frying the leftovers……yum.
POTATO PUFF
Reply
Category Archives: Salads & Vegetables
SPICY PUMPKIN PUFF
You could make this pumpkin dish for lunch or serve it with a roast or other main course, whichever way it’s a great way to add a bit of interest to the plain old pumpkin.
CHEEZEE PUMPKIN
Not everyone likes pumpkin, but it’s actually a fairly versatile vegetable. Growing up most of our mothers only served it boiled or roasted. I now like it mashed or in curries and casseroles too. Haven’t tried this version, but I’m going to as I think the creamy cheezee sauce sounds great.
VEGIE BACON FRITTERS
These make a nice change from a traditional beef hamburger and as the Woman’s Day hint says ‘fritters can be served in hamburger buns, as a vegetable accompaniment or with a salad’. I’d also suggest serving them between two pieces of toast.
PEA SALAD
Not everyone in my family likes peas, so I won’t be making this for them, but for those who do it’s certainly a different way to eat them. Not sure I like the idea of the sultanas though, think I’d substitute capsicum or tomato to make it more savoury.
POTATO CAKE -gluten free option
This is a great way to jazz up plain old mashed potato. If you want a gluten free option, leave off the breadcrumbs and just top with either more mozzarella or other cheese.
FEDERATION CHICKEN SALAD
This creamy chicken salad has a light curry flavour and is especially good made with a barbecued chicken. I’m not sure that I’d serve it on a fruit platter, as we’re not all that keen on fruit with meat. I’d serve it in a salad bowl with a green salad accompaniment and maybe throw in a handful of toasted almonds, but however you serve it it makes a change from plain old cold chicken.
TABBOULEH-STYLE RICE SALAD
Substituting brown or white rice for bulgur (a wheat product) is a really good way to make this salad gluten free, without losing all the other great flavours of the Middle East.
CHICKPEA CASSEROLE WITH POTATO DUMPLINGS
You can tell this is an old recipe as it gives directions to soak the chickpeas overnight. Of course you can still do that, but it’s much easier now to just buy tinned chickpeas. It makes the recipe a lot quicker and easier to make as you can cut out the first couple of steps and go straight to frying the onions, garlic and pepper.
SPICY BAKED EGGPLANT
It used to be quite hard to find recipes that catered easily for vegetarian guests, luckily that’s no longer the case. Years ago I remember searching for an interesting dish to serve my son’s girlfriend for a Christmas lunch dominated by roast pork and turkey. The answer I finally came up with was a stuffed eggplant, don’t think it was quite as spicy as this recipe though. Fortunately she seemed to enjoy it.
