We make a great effort to minimise waste in our home, especially food. So this lunch is all about using up leftovers that aren’t really enough to be part of another family meal.
I had about 2 cups of mashed potato with mashed frozen vegetables left over. So this lunch was born!
I took heaped teaspoons of the mixture and dropped them into polenta. As I coated in polenta I rolled them into little balls then placed them in a medium hot frypan with shallow oil.
I fried each side for about 3 minutes until crispy and golden brown.
As the potato balls were cooling, I spiralised carrot to make a little nest for them to sit in.
Then with a sultana and coconut slice, fruit box and a couple of extras, there’s no food wastage to be seen!
Happy lunching 🙂
My children love to go to the market on a Sunday. This week we chose a tray of mangoes for $13. Yum! We buy yesterday’s bread loaves for $1 and look for plants to put in our garden.
When we arrive home we open the cupboard and do some meal planning for the week.
I made a potato pancake for lunch. It’s very easy. Grate one potato and press excess fluid out through a strainer. Add to a bowl with 1/4 brown onion finely diced, 1 large mushroom finely diced, 2 tbsp chickpea (besan) flour. Mix together. Add a small amount of water until moist enough to come together. Transfer to oiled, medium heat no. Stick fry pan. Cook for a few minutes until golden on the underside. Loosen from pan with spatula and gently invert onto a plate. Add more oil to the pan. Gently slide the pancake bake into pan and cook for another few minutes until golden brown. Serve with a drizzle of vegan mayonnaise and barbecue sauce and chopped salad vegetables.
We also made some pickled cucumbers.
Wholefoods goodness 🙂