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Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 450g butternut squash chopped

  3. 300g potatoes chopped

  4. 100g Fresh chives chopped

  5. 100g Cashew nuts unsalted

  6. 100g Almonds roughly chopped

  7. 1 Table spoon fresh coriander chopped

  8. 2 Table spoons virgin coconut oil

  9. 2 Table spoons sesame seeds

  10. 1 Table spoon Soya butter

  11. 1 Table spoon olive oil

  12. 1 Table spoon peanut oil

  13. 1 Medium onion sliced

  14. 2 bread slice crumbled

  15. 1/2 tsp arrowroot powder

  16. 1/2 tsp English mustard

  17. 1/4 tsp Cumin seeds

  18. 1 tsp Peri Peri sauce

  19. Ground red pepper

  20. Sea salt

  21. Turn oven on at 200 degrees Celsius.

  22. 5 minutes and drain. See pic

  23. Mash butternut and potatoes together.

  24. Season with sea salt and ground pepper.

  25. Add chopped coriander, chopped chives, butter, coconut oil, garlic powder, breadcrumbs, arrowroot and stir gently.

  26. Stir fry nuts, sliced onions, sesame seeds with olive oil, English mustard and Peri Peri sauce.

  27. 3 minutes. See pic

  28. Add mash layer to pregreased cake tin (12x30cm), see pic 4.

  29. Pour stir fried nuts on top. See pic 5.

  30. Top up with remaining mash layer, with a knife score into diamond shape.

  31. Pour peanut oil to soak through bake. See pic 6.

  32. Bake in the oven for 30 minutes.

  33. Remove from oven and turn over into serving plate. See pic 7.

  34. Serve hot. See pic 8.

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