Potato and Chive Cakes
This recipe uses the random bits and bobs we often have left over in the fridge and don’t know what to do with & turning them into a blood sugar patty that those gut bugs love…
These potato cakes make the perfect side dish or lunch box addition, keep them in the fridge for up to 5 days or freeze for a quick option.
The Nutritional Science…
When we cook starches such as potato, white rice and pasta we change their molecular structure making them slightly sweeter and more ‘starchy’ which, when eaten in large amounts can spike blood sugar - thus contributing to symptoms of fatigue and brain fog, all the way to acne, eczema and hormonal imbalance. But, leave those starches to cool after cooking and we’re presented with an increased resistant starch that has less of an impact on our blood sugar = no more crazy blood sugar rollercoaster. This process is called starch retrogradation - how amazing is nutritional science?
This resistant starch is also a prebiotic fibre which lay the foundations of a healthy gut microbiome, populating the gut with beneficial bacteria and alleviating symptoms of digestive discomfort.
So grab those left over potatoes and lets get cooking.
Makes 15
INGREDIENTS
Leftover mashed potato (I like to use skin on for extra fibre)
5 handfuls of Kale (or any leafy veg you have left)
2 garlic cloves
2 tsps. Chive
2 tbsp Nutritional Yeast (or Nush Chive spread)
1 tbsp Protein Powder
Equipment:
- Food Processor
- Oven
METHOD
- If not already cooked, boil, drain and mash potatoes
- Preheat the oven at 180 degrees Celsius
- In a food processor, blitz your Kale/Greens, Garlic, Chive and Nutritional Yeast until it forms a tapenade/pesto consistency
- In a mixing bowl, combine your kale mix, mashed potato and a splash of water until it combines to a dough consistency.
- Roll the dough into 15 individual balls and place onto a baking tray lined with either baking paper or a silicone mat
- Gently press with a fork to flatten and sprinkle with salt and pepper
- Place into the oven and bake at 180 for 25-30 minutes until golden
- Serve as a side at a dinner party or keep in fridge as the key part of your lunch box