Posts

Potato and courgette patties with Parma ham

,

I don’t know about you, but with the kids home from school, the need to cook lunch and dinner every day makes it difficult for me to find solutions to satisfy their appetite, desire for variety and time available, so try these Potato and courgette patties with Parma Ham.

Boiling potatoes will be the longest step, but the rest will only take you a few minutes. Obviously you can replace Parma ham with another ham you like, but it is important to remember that by combining a source of fat and protein with potatoes, you will slow down the absorption of carbohydrates, so it will be helpful to avoid glycaemic peaks.

You can accompany these Potato and courgette patties with a side dish of vegetables for a complete and balance meal. And if you love pies, but don’t want to turn on the oven, try this Pan-fried potato pie.

 

Potato and courgette patties with Parma ham  

14.41g carbohydrates per 100g of patties without Parma ham

Ingredients

  • 700g potatoes
  • 350g courgettes
  • 80g spring onion or leek
  • 60g breadcrumbs**
  • 40g butter
  • Parma ham
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

Preparation

  1. Boil the potatoes in a pot of water, then peel and mash them with a potato masher, add butter while they are still hot so that it melts well, then set them aside.
  2. In the meantime, put a few tablespoons of oil in a non-stick frying pan, brown the finely chopped spring onion or leek, then add the courgettes grated with a coarse-hole grater, season with salt and pepper, then cook for about 10 minutes, making sure that the courgettes are nice and dry.
  3. Add the cooked courgettes to the mashed potatoes, mix well and season with salt and pepper if necessary.
  4. With the help of a 6cm diameter cutter, form 2cm thick patties; roll them in breadcrumbs very carefully because they are quite soft, then brown them in a non-stick frying pan with a few tablespoons of oil until very crispy on both sides.
  5. Top each patty with a slice of freshly sliced Parma ham and serve.

Pizzette di patate e zucchine al prosciutto

Version with gluten of Potato and courgette patties with Parma ham 

Replace gluten free breadcrumbs with standard breadcrumbs

/0 Comments/by

Vegetable mix au gratin

Vegetables are fun, colourful, tasty and healthy. In short, there are many good reasons to use them in the kitchen in the preparation of tasty dishes that can become complete meals. They are never missing from our table, and today I want to propose a perfect recipe for a meal full of that goodness we love so much: Vegetable mix au gratin.

The appearance of the pie will certainly make the vegetables more attractive to the little ones at home, who are generally not very attracted to them, but in this preparation, the presence of other tasty and stringy ingredients will win their aversion… so we will be able to ‘train’ taste so that vegetables become an unfailing companion of all meals. And for this unusual workout, I also recommend the Three-colour flan irresistible!

Vegetable mix au gratin

19.22g carbohydrates per 100g

Ingredients

  • 700g peeled yellow potatoes
  • 100g yellow pepper
  • 100g red pepper
  • 100g smoked semi-hard cheese
  • 60g red onion
  • 60g extra virgin olive oil
  • 50g pitted green olives*
  • 50g Parmigiano Reggiano cheese, grated
  • 50g breadcrumbs**
  • 1 egg
  • extra virgin olive oil, salt and pepper to taste

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Boil the potatoes until soft; mash them with a potato masher and let them cool, then season with grated Parmesan cheese, egg, salt and pepper.
  2. Meanwhile, place the thinly sliced red onion in a non-stick frying pan, or wok, with 30g of oil and brown it. Add the diced yellow and red pepper and let it cook for about ten minutes to soften.
  3. Take an oven dish and form a layer of mashed potatoes with half of the mixture, cover it with the sautéed peppers, the green olives cut in half and the slices of smoked cheese. Cover everything with the remaining potatoes, sprinkle the surface with breadcrumbs and drizzle with 30 grams of extra virgin olive oil.
  4. Finally, place in a convection oven preheated to 200°C for about 20 minutes, the surface should turn golden.
verdure-gratinate-senza-glutine-uno-chef-per-gaia

Vegetable mix au gratin

Version with gluten of Vegetable mix au gratin

Replace gluten-free breadcrumbs with standard breadcrumbs, no other adaptation is needed.

/0 Comments/by