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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 200°C. Squeeze out as much excess moisture as you can from grated kumara. Combine kumara, spring onions, garlic and eggs in a bowl. Season with black pepper.
2 Heat a pan over medium heat and spray with oil. Add dessert spoonfuls of kumara mixture to pan, pressing down to make a thin cake. Cook for 2-3 minutes on one side, until golden, then turn over and cook other side. Place in a baking dish. Repeat with all remaining kumara mixture, then place kumara cakes in the oven for 10 minutes to finish cooking. Once cooked, remove and set aside, keeping warm.
3 Return pan to heat and spray with oil. Turn heat up to high. Add pork fillets and cook, turning for a few minutes, until golden on the outside. Add to a baking dish lined with baking paper and spoon over the balsamic vinegar. Place in the oven to roast for 15 minutes, until medium rare. Remove from oven and rest for 5 minutes, then slice.
4 While pork is cooking, combine orange, silver beet and figs in a large bowl. Combine ginger, balsamic vinegar, orange juice and olive oil in a jug and stir well to combine. Add feta, pumpkin seeds and dressing to salad. Mix. Serve salad with kumara cakes and pork, with pan juices poured over.
To toast pumpkin seeds, add to a dry, hot pan and toss for about 3 minutes, until browning and starting to ‘pop’. Toast a pan full and keep in an airtight container for a week or two.
This recipe is from our Weeknight meal planner feature – everything you need for four nights of simple, tasty, nutritionist-approved meals for two, for under $99. Just grab the shopping list and you’re all set!
Calories 604 cal
Kilojoules 2530 kJ
Total fat 21 g
Saturated fat 6 g
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