Potato Cakes

I pretty much always make these whenever I have left over mashed potatoes. Sometimes I'll even do too much mash on purpose just so I can make these the next morning! Should you end up with more potato cakes than you can eat (yea right), you can store them in the fridge and just pop them in the toaster when you're ready! 

Potato cakes

Makes around 5-6, double recipe for each cup of mash you have to use.

Ingredients
1 cup mashed potato
1/2 cup plain flour
Pinch of salt
1+ tbsp oil

Optional:
Spring onions, sliced.

Method
Mix all ingredients in a bowl until combined. I prefer to use my hands to knead it together.

Shape into cakes/patties about 1cm or less thick and chill in the freezer for 10 mins.

Heat the oil over a low-medium heat and fry gently for 3-5 mins on each side. Add a little more oil if they start to stick.

Leave to stand on a plate covered with a paper towel for a minute before serving to absorb some of the oil.

Smashed Avocado And Peanut Butter

This right here is my favourite avocado toast (or giant crumpet as is the case in the photo) topping. Don't get me wrong, I like my avo toast in all sorts of varieties but this is the one I make and enjoy the most. So much so that it definitely deserves a mention so it can be enjoyed by all!
I prefer to use a good quality (100% peanuts) crunchy peanut butter but go with whatever your favourite is! Use this combination to top whatever you fancy, toast, rye toast, crumpets or anything else you can think off, I've tried them all and they're all good!

Smashed avocado and peanut butter

Ingredients
bready goods of choice

For the smashed avo:
1 good sized avocado
2-3 cloves of garlic
3 spring onions
pinch of chilli flakes
juice of half a lime
salt and pepper to taste

Other toppings:
peanut butter
peanuts
soy sauce

Method
Set your bread (or whatever) off toasting.

Whilst that's toasting away scoop your avocado out of its skin and into a bowl, give it a good mash with a fork, I like to try and keep it a bit chunky but mash it totally smooth if that's your preference.

Finely dice the garlic and spring onions and add to the avocado along with the salt, pepper, chilli flakes and lime juice and mix to combine.

Once your toast is done spread on some peanut butter, however much you like, then a generous dollop of the avocado mixture.

Throw on some peanuts (with or without skins, you can blanch the peanuts in boiling water for 60 seconds or so to remove the skins if you prefer) and drizzle with soy sauce and you're good to go.

Enjoy!

Banana Porridge

This breakfast recipe is super simple and as long as you use a good quality peanut butter (I'm a Meridian crunchy peanut butter fan) doesn't contain anything nasty which is great for the little ones! I defrosted some frozen berries (about 2/3 cup of mixed frozen berries from Lidl) to top mine with this morning but go wild and try some different things.

This recipe makes 2 bowls of porridge.

Banana porridge

Ingredients
2 bananas, riper the better
1 cup oats (could use GF if desired)
1 1/4 cup plant milk
1 tbsp peanut butter

toppings of choice

Method
Mash the bananas and chuck them in a pan with the oats and your milk of choice (hemp for me).

Heat gently until cooked and serve immediately.

Top with whatever you fancy!