I hope you enjoy this recipe, it’s vegetarian for a change and is a great side dish. These empanadas are filled with lentils, brown rice and kale, all hearty and nutritious. Although the filling is fairly healthy, it doesn’t take away from the great flavour that comes through from the rich tomato puree which really brings everything together. I do find that empanadas can be quite dry depending on how moist the filling is, so a dipping sauce, salsa or chutney would go down well.
Today’s recipe came about as I was trying to find something I could make using up one egg yolk that I had left over and I found these potato croquettes by the Hairy Bikers on the BBC food website. They are really simple to make and also a great recipe if you have lots of potatoes that need to be used up. The breadcrumbs give it a golden, crunchy outer layer whilst the inside is smooth potato. The taste is quite plain so you’ll definitely want a sauce for dipping or you could add some herbs for more flavour.
These croquettes would make a great side dish for most meals or could be served as part of a starter with a light salad. I really like the fact that these croquettes are baked rather than fried which automatically makes them healthier. Potatoes are a well known carbohydrate source, accessible to most and have a high water content.
Recipe: Potato croquettes (makes 8)
350g potatoes, peeled and chopped
1 egg yolk
25g cheddar cheese, grated
Sprinkle of salt and peper
1 egg, gently whisked
25g plain flour
Put the potatoes to boil on a low heat for 15 minutes, drain and mash. Then mix in the butter, egg yolk, cheese and season with a sprinkle of salt and pepper.
Leave the potato mixture to cool down before shaping into the croquette shapes.
In the meantime, put the flour, egg and breadcrumbs out into separate bowls.
Preheat the oven to gas mark 6 and get a tray ready. Then put each croquette into the flour, egg and breadcrumbs one at a time before placing on the tray.
Spray the croquettes 3-4 times before putting in the oven to bake for 25 minutes.
Leave to cool for about 5 minutes before eating as they can be quite hot.
For this recipe I have opted for a skinless chicken breast which contains less fat and is a great source of protein. Parmesan is generally high in calories so it important to eat it within moderation. As the recipe is baked rather than fried it is automatically healthier because there are no additional calories from the oil. When I ate this Parmesan chicken, it was alongside some salad, rice and broccoli but it is most commonly eaten with spaghetti and a rich tomato sauce. Parmesan can be quite rich to the pallet if you are not used to it, therefore I think it makes a great side dish.
Recipe: Parmesan Chicken (serves 3-4)
50g parmesan, finely grated
25g fine cornmeal
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp crushed chilli
400g skinless chicken breast, cut into strips
1 lemon, cut into wedges for serving
Preheat the oven to gas mark 6 and lightly oil an oven tray.
Whisk the egg in a bowl.
In another bowl mix the Parmesan, polenta, thyme, paprika and chilli. Even spread this mix onto a tray.
Place the chicken pieces into the egg until fully coated to allow the Parmesan crumb to stick.
Then one at a time add the chicken pieces to the tray and cover in the Parmesan crumb mixture.
Bake in the oven for 15-20 minutes until the crumb is slight crispy, golden and the chicken is fully cooked.
I’m not sure if anybody reading this watches Sundai Love on YouTube but she is often cooking such tasty looking meals and I’m always inspired. A while back she cooked chicken and it looked delicious I had to try the recipe for myself. I did tweek the ingredients slightly but it’s close enough, very similar to a sweet and sour style chicken. I feel like this recipe is quite indulgent and something to be enjoyed every now and then because of the strong flavoured ingredients. The skinless chicken breast is a great source of protein, protein rich foods are known to make a person feel fuller which would reduce feelings of hunger after eating.
Recipe: Sweet Zesty chicken (serves 1)
1 portion of rice
1 chicken breast, diced
1 tbsp oil for frying
1/2 tsp brown sugar
1/2 tsp garlic powder
1 tbsp light soy sauce
1 tbsp tomato ketchup
1 tsp lemon juice
Pinch of flaked chilli
First put the rice to cook according to the packets instructions. Preheat the oven to gas mark 5.
Heat the oil in a pan and dice the chicken.
Gently fry the chicken on each side for 1 minute.
In the meantime mix the sugar, garlic, soy sauce, ketchup and lemon juice in a small bowl.
Once the chicken is done put each piece into the bowl and coat in the sauce.
Pour away any excess oil if any.
Return the chicken back to the pan and heat for 3 minutes before placing on a baking tray in the oven for 12-15 minutes.
Once the chicken is fully cooked, serve along with the rice.
This recipe is a classic burger which is pretty standard and tastes so delicious with great flavour, literally the best I’ve ever tasted 😀 This recipe will work well on a barbecue too but I just baked these in the oven.
350g minced beef
¼ small onion
50g plain flour
Lettuce, washed and shredded
1. Firstly we need to marinade the meat for 3 hours, so it’s full of flavour. Take the minced beef out of the packaging and place into a container which has a lid.
2. Next add as much spices (salt, chilli powder, curry powder) as you want using a spoon to mix everything together. Place in the fridge.
3. Now you can set the oven to gas mark 4 and get a tray ready. Take the meat from the fridge and add the breadcrumbs, egg and flour.
4. Put some gloves on now and mix all of the ingredients together, then shape into even sized burgers and place on the tray.
5. Bake in the oven for 30-35 minutes and turn over after 20 minutes. In the meantime prepare your toppings and cut the burger buns in half.
6. Take the tray from the oven and leave to cool for a few minutes before adding to the burger so you don’t get soggy lettuce.
Other topping ideas: