Cassava Parathas
Whether you’re avoiding food waste or just looking for a delicious crispy stuffed flatbread these babies are going to be your new favourite. Easily adaptable, everlastingly popular & brilliantly portable, this is a recipe you’ll want to save for later (or now).
Key Facts
- Gluten free
- High in protein
- High in fibre
- Nutrient dense
Ingredients
- For the dough mix 1.5 cups of veg purée & cassava flour (if using bone broth leftovers blitz carrots, onion, celery to a purée) with a pinch salt.
- 1 onion/leek
- 2 garlic clove
- 100g chard or kale
- Big bunch coriander or parsley
- 1 tablespoon garam masala
- 1teaspoon cumin
- 1 tsp cinnamon
- leftover meat from the broth bones, or freshly cooked shredded or minced beef/pork/chicken/lamb/tofu/lentils
Preparation
01
Add chopped onion/leek to a pan with a splash of broth/water. Cover & soften for 5 minutes.
02
Then add grated garlic, meat/lentils, kale & seasonings. Mix & allow to reduce before adding the chopped herbs.
03
Meanwhile use your hands to make the dough. Pinch off 1/4 cup sized pieces, use your hands to flatten into rounds & add your slightly cooled filling before pinching to make parcels.
04
Press into a hot dry pan & cook until crisp.
05
Place on a tray & into a 200°C oven for 8-10 minutes to heat through.
Use within a week, warming through to serve (can be eaten cold if you wish though!).
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
