Potato and sweet potato bakes with courgette, onion and ham

 These are the second part of the healthy snacks, as with the veggie option, they are great hot or cold, warmed under the grill or fried until crispy!

Ingredients

1 large old potato
1 large sweet potato
2 onions
4 cloves garlic
1 courgette
teaspoon mustard powder
1 packet of ham of your choice
two pinches of vegetable stock
1 pork stock cube
1 egg
a good handful of flat leaf parsley and sage, finely chopped
A sprinkling of Ras el Hanout seasoning
Frylight

Method

Pre heat the oven to 180C

Peel and boil the potatoes, once soft, drain and mash.  I use a potato ricer to get lovely smooth mash.  While the potatoes are cooking, peel and chop the onion and garlic then sautee both together in frylight until the onion is nicely caramelized.

Top and tail the courgette, then grate.  Add the cooked onion to the mix and mix together, then add the mash and give the whole lot a good mix so the courgette is cooked by the heat from the onion and mash.

Trim the fat off the ham and chop into smallish chunks, then add this to the vegetables and add the stock and stock cube and a little lemon juice. Mix well and add the egg and mix that in.

Make the whole mix into patties and bake on the top shelf of the oven for 20 mins, turning once.

Eat with your choice of salad.

Potato and Sweet potato goujons

 This is a variation on an earlier recipe, but just as nice!  They are lovely hot or cold and can be warmed up on the grill or on the frying pan as you wish.

Ingredients

half a large new Potato
half a large Sweet potato
1 Onion, finely chopped
2 cloves garlic, crushed
1 Egg
Half a teaspoon mustard
Half a teaspoon veg stock

Method

Preheat the oven to 200C.  Peel the sweet potato and scrub the new potato, leaving the skin on.  Boil both potato and sweet potato, then drain over chopped onion and crushed garlic.  Leave to cool for a few minutes, then mash all of it.

Add the stock powder, mustard and egg and a good handful of chopped parsley (or any other herb you have to hand!).  

Shape them into rough shaped goujons on a baking sheet lined with greaseproof paper, then roast until nicely browned, which should take between 15 and 20 minutes.