After a week of off and on rain is has been nice being in the garden a little, watching the strawberries turn red, the washing blowing on the line, themselves gardening and the chickens scratching. Yes …. after what felt like an eternal wait for themselves we have got ourselves a little brood.
There was so much discussion about breeds and so much searching that I thought they would never decide however in the end, due to their first picks not being available, they went for a brown shaver each. In the meantime I had posted on FB about bantams and someone replied, so we quickly went from no chooks on Wed, to two on Thursday then four on Saturday! They are taking their time getting used to each other, tending to stick in their pairs for now 🙂 I don’t think the Shavers had been outside at all so the first couple of days for them was quite funny to watch as they discovered wind, sun, rain, bird song and of course themselves snuggling them like crazy.
Anyway onto the recipe you say … and I shall. This week is a great one for using up leftover veggies. I have been experimenting with a biscuit recipe that called for mashed pumpkin and ended up with loads of leftovers. Bread is one of my big loves, even though the feeling isn’t always mutual, so what better to make than flatbreads to get a bit of a doughy fix. It is another super easy one that you can adapt to suit the tastes of your whānau (family). I used mashed pumpkin and buckwheat flour this time however I have also made kumara and rice flour ones for a sweeter version and also plain old spud ones. Of course the flour you use is also interchangeable for those gluten munchers among you 🙂
They don’t take long to fry up if you already have the cold mashed veg so are great for an on the spot snack or addition to any meal … even breakfast. Themselves really love them and heap all sorts of toppings on. I’m sure you’ll find them a hit in your household too. I haven’t put any amounts in this recipe as it really just depends on what you have …… any amount works as long as you get the doughy consistency to be able to shape your ‘discs’ for frying.
- Mashed Veg (kumara, pumpkin, potatoe or any combo)
- GF flour (buckwheat or rice works well)
- Oil – for cooking)
- Salt and/or herbs (personal taste to dictate here)
-Add salt and/or herbs into the mashed veg as you desire.
-Mix in enough flour with the mashed veggies to form a soft dough. It may still be a little sticky but this will work out with a bit of flour as you form into discs.
-Spoon or grab out balls of dough which you can then flatten (going around in your hand) into discs, using more flour to help. If the dough is soft and sticky then make a little thicker.
-Fry in the pan with a little bit of oil if desired until brown on each side.
-Enjoy with salad bits or whatever your favourite topping is 🙂