Mini Pasta Frittata
These are super simple and perfect for the lunchbox. There's no need to follow the recipe exactly - use whatever vegetables you have on hand.
Mashed vegetable scones
Leftover cooked veggies are the star in these tasty butter-free scones! Try it with mashed potatoes, pumpkin, kūmara, or carrots.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 150g mashed veggies eg. Potatoes, pumpkin, carrots, kumara, broccoli etc.
- 1 egg
- 100g plain unsweetened yoghurt
- 1 tablespoon oil
- 1-2 teaspoons of your favourite spices and/or mustard
- Salt and pepper, to taste
- 250g plain flour
- 2 teaspoons baking powder
Method
- Heat oven to 220C bake or 200C fan bake. Prepare a baking tray by greasing it.
- Combine mashed veggies, egg, yoghurt, oil and your choice of spices and seasonings in a large bowl and mix well.
- Sift flour and baking powder over the wet mixture and mix until it comes together.
- Place dough on a lightly floured surface and flatten with your hands or a rolling pin until it is about 4cm thick. Cut into portions with a knife or cookie cutter and place on the baking tray.
- Bake for 5 minutes then reduce the heat to 180C bake or 160C fan bake and bake for a further 20-25 minutes or until golden brown and cooked through.