Healthy Recipes Blog

Here’s a handy little recipe for light lunches and suppers. I think it was supposed to be a breakfast dish originally but, as I’m a light eater in the morning, I’ve never tried it at that time of day. Let me know if you do!

Potato Triangles - serves 4

500g (1 lb) peeled potatoes
salt
15g (0.5 oz) margarine (low-fat spread works fine)
30 ml (2 tbsp) milk
ground black pepper
100g (4oz) can of sweetcorn
100g (4oz) rolled oats

grilled tomatoes and mushrooms

Boil the potatoes in salted water for 20 minutes until tender. Drain and mash with margarine and milk, season with salt and pepper. Stir in the drained sweetcorn and oats and knead into a dough. Roll out on a floured surface to 6mm (0.25 inch) thickness and cut into triangles.

Use a heavy non-stick frying pan, lightly oiled if necessary, and fry triangles on a high heat, turning to brown both sides. Serve with the grilled tomatoes and mushrooms.

You can also add garlic and onions for a good variation of this recipe.