Potato Lemon Cake.

Do not be fooled by the sound of potato lemon cake. It surprised us too. We just adore any kind of carbs, and to know that this is a healthy cake?!!!!! WELLLLL count us in.

For us, food always has a story behind it.

We picked these potatoes from my parents green house. Over the years they are grown everything from passion fruit, tomatoes, strawberries, puha and at the moment, potatoes.

My Dad is the master of using everything he grows and utilising it in chutneys, pickles, fruit stewing, and even liqueurs.

He has also suffered from cancer and now tries to mitigate the issues caused by his health issues by going gluten free whenever he can, so this recipe is inspired by him.

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Prep time: 20 mins   Total time: 50 mins
Recipe type: This is such a great Sunday afternoon treat for the whole fam, or a healthy lunchbox choice. I know what I will be taking to work tomorrow.
Serves: A lot of people, unless the boys get to it first.
Ingredients:
  • 200ml Oil (you can use Olive if that is all you have, it just gives a stronger taste)
  • 1 cup of caster sugar
  • 4 eggs
  • 1 cup of almond meal (gluten free option) or 1 cup of standard flour
  • 1 and a half cups of mashed potato, boiled and mashed (cooled a little)
  • 4 lemons zested and the juice from the lemons
  • 2tsp Baking powder
  • 1/2 cup of desiccated coconut
Instructions
  1. Pre-heat oven to 180C. Grease and line a 20cm cake tin.
  2. First, peel, wash, boil and then mash up the potato really good (you don’t want big chunks like our first attempt). Leave to cool.
  3. Beat oil and sugar until light, then gradually add the eggs one at a time, beating after each addition.
  4. Fold in the almond meal of plain flour, cold mashed potato, lemon zest, juice, coconut and baking powder. Pour into the tin and level the top.
  5. Bake for 40-45 minutes or until golden and a skewer inserted into the middle comes out clean.
  6. Once cooked, let cool for 10 or so minutes, while this is happening add to a pot 2 juice of lemons and 4Tbsp of sugar, bring to a light boil for your glaze.
  7. Dribble over cake and try not to eat it all at once!

Kumara & Fish Cakes; a mean as feed.

Such a healthy and quick meal for the whole whanau. Sneak as many veggies and protein as you can in here, no one will ever know.

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Prep time: 20 mins   Total time: 50 mins
Recipe type: Dinner, or great for the lunchbox the next day.
Serves: 4 people (depending on how big Dad is)
Ingredients:
  • 2 small Kumara
  • 10 small potatoes (4 for the hot chips)
  • ¼ sunflower seeds (optional)
  • Knob of butter / coconut oil
  • Spring onion, or if you forget just use brown onion
  • smoked fish (flaked with fingers)
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 egg
  • ¼ flour
  • Pinch of chilli
  • Pinch of salt and pepper
Instructions
  1. First, peel and wash (if you can be bothered) the kumara and potatoes, cut up into small pieces then throw them gently into boiling water. Boil till soft enough to mash.
  2. Drain well, then mash. Add onions, butter, oil, salt and pepper, chilli and lemon and of course the flaked fish. Mix well.
  3. Form a round ball that resembles what should be a fish cake. Pat some flour throw it in the pan to brown. We used both coconut oil and a bit of butter.
  4. Cook until perfection.

Now cut the remaining potatoes into chips, add olive oil and salt. Fan bake these for about 10-15 mins. Keep a close eye on these little buggers. They burn quickly.

 

WHAM!!! You have yourself some fancy fish and chips to feed the whole herd on a Sunday night.