Tag Archives: Potatoes

Tuna Fishcakes

image

One of my pantry staples, I always have tuna and potatoes in the cupboard and these are the ultimate comfort food!

I use gluten free breadcrumbs that I make myself from fresh gluten free bread.

I like a lot of dill in my fishcakes, if you aren’t a fan reduce or omit it.

I serve these with some blackened sweetcorn and avocado mash.

Makes 10

Ingredients

900g potatoes, peeled and quartered

3 tablespoons whole egg mayonnaise

30mls milk

425g tin tuna, drained

1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh dill

salt and pepper

200g fresh breadcrumbs

Method

Pop the potatoes in a salted pan of water and bring to the boil, simmer until cooked, drain and mash with the milk.

Preheat the oven to 180 degrees Centigrade. Line two baking sheets with baking parchment.

Once the potatoes have cooled enough to handle, add the mayonnaise, tuna, parsley and dill. Season well with salt and pepper.

Divide the mixture into 10 portions.

Spread the breadcrumbs on a flat plate.

Take a portion of the potato mixture and form into a pattie.

Gently roll in the breadcrumbs and place on a baking sheet.

Repeat until all of the potato mixture has been used up.

Place the fishcakes into the preheated oven and bake for 30mins until golden and crispy.

 

 

Leek and Potato Soup

image

There is something medicinal with soups that really bring out the flavour of really good chicken stock.

With the addition of leeks and potatoes this soup is a favourite in our house  especially if the boys are sick!

You could add a good handful of chopped parsley at the end to boost the vitamin c content but I tend to leave it out for the boys, they aren’t into parsley, yet!

This serves 8-10 depending on your portions and freezes well.

Ingredients

100g butter

3 leeks, trimmed

1kg waxy potatoes, peeled and diced, 1cm

2litres chicken stock

salt and pepper to taste

Method

Split the leeks in half lengthwise and then into quarters, chop into 1cm slices.

Place the chopped leek into a basin of cold water and rinse well to get rid of any soil or grit. Drain in a colander.

In a large soup pan, melt the butter.

Add the leeks and cook gently over a low heat until softened.

Add the potatoes and the stock.

Bring to the boil and gently simmer over a low heat for 30mins.

Season with salt and lots of freshly ground pepper.

Serve with crusty bread.

image

Garlicky Potatoes

image

These are dangerous! Little morsels of garlicky yummy ness!

If you have the oven on for a main course slide a couple of trays of these in too and you have dinner ready to go!

Any leftovers? Pop in a small frying pan the next day, warm through and then crack an egg into the pan, a quick, gluten free, yummy breakfast!

Ingredients

Serves 6

1.2-1.5kgs potatoes

4 cloves of garlic, roughly chopped

few sprigs of rosemary, leaves removed

salt and freshly ground pepper

2 tablespoons olive oil

Method

Preheat the oven to 200degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the garlic, rosemary, salt, pepper and olive oil.

Cut the potatoes into 2cm cubes, leaving the skin on.

Toss the potatoes in the oil mix.

Spread evenly over the two baking sheets.

Pop in the oven for 30-40 mins, turning regularly.