Preheat oven to 200°C/180°C fan forced. Place potatoes on a baking tray and roast for 1 hour or until just tender. Allow to cool before peeling and placing in a large bowl. Use a potato masher or ricer to mash until smooth.
Stir in the cheese, cream, half the chicken salt, 1 egg and half the lupin crumb and breadcrumbs until well combined. Line a large baking tray with baking paper.
Use a fork to whisk the remaining egg in a bowl. Place the lupin flour and remaining chicken salt in a shallow bowl. Combine the remaining crumbs and flake crumbs in a large bowl.
Roll a heaped tablespoon of potato mixture into a ball. Roll in the flour mixture, then dip in egg (allowing excess to drip off) and roll in crumbs, pressing gently to coat. Place on the prepared tray. Repeat until all potato mixture is used.
Spray potato balls with oil. Place 9-12 balls in an air fryer, leaving room around each ball so they crisp up nicely. Air fry at 200°C for 10 minutes or until balls are crisp and golden. Repeat with remaining balls.
Serve potato balls sprinkled with extra chicken salt and with mayo on the side for dipping.
Ingredients – 40g frozen raspberries, microwaved and mashed – 30g 5-Grain Goodness muesli – 10g toasted protein flakes – 5g chia seeds – 70g plain yogurt – 1/2 scoop vegan vanilla protein – Toppings: more Lupin flakes, raspberries, pepitas and runny peanut butter
1. Combine the mashed raspberries, oats, Lupin flakes, chia seeds, yogurt and 1 cup liquid (I used pistachio milk!). Pour into a container and store overnight 2. In the morning, transfer the overnight oats to a bowl and top with all your yummy toppings of choice!
Preheat oven to 160°C. Place the chia seeds and water in a large bowl and stir to combine. Set aside for 10 minutes.
Add the maple syrup, oats, flakes, hazelnut, flour, coconut, cacao nibs and date and stir well to combine. Press the mixture firmly into a lightly greased 20cm square tin lined with non-stick baking paper. Cook for 25–30 minutes or until golden. Set aside in the tin to cool completely.
Using a serrated knife, slice into 8 bars. Place on a tray lined with non-stick baking paper and drizzle with the chocolate. Place in the fridge for 10 minutes or until set. Serve.
Note: this recipe has been adapted from Donna Hay’s website.
100g high cocoa (at least 70% – I used 90%) dark choc
1/3 cup lupin flakes (40g)
4 dried figs (40g), chopped
1/4 cup (30g) pecans, chopped
Melt the chocolate in a glass bowl over a pan of boiling water. Alternatively, you can melt in the microwave. Add the other ingredients and mix to coat. Spread out on baking paper & pop into fridge to set. Break into chunks to serve.
Preheat the oven to moderate (180C/160C fan-forced). Lightly grease two 19cm x 29cm rectangular slice pans; line pans with baking paper to cover base and extend over two opposite sides.
Combine butter, sugar, eggs and essence in a large bowl. Add sifted flour and lupins; mix well. Divide mixture into three equal portions. Press one portion of mixture evenly over base of one prepared pan; repeat with another portion in the second pan. Refrigerate while preparing Filling.
FILLING: Combine chocolate, condensed milk and butter in a small pan; stir over low heat for about 2 minutes or until chocolate is melted. Add nuts and essence; mix well.
Spread Filling evenly over both bases. Crumble remaining mixture over Filling in both pans. Bake in a moderate oven for about 30 minutes or until browned. Cool in pans.
Remove from pans; cover and refrigerate for several hours before cutting into bars.