Paneer & Pea Curry  Serves: 4 or 8 bariatric portions Ingredients: 1 onion, finely diced  1/2 celery stalk, finely diced 4 garlic cloves, finely grated  2 teaspoons freshly grated ginger  1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric  1/2 teaspoon garam masala 1/2 teaspoon ground chilli (optional) 400ml condensed tomato soup 400ml
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Chickpea Veggie & Feta Mini Burgers  Makes:  22 by 60g mini burgers Ingredients: 400g can chickpeas, drained & rinsed 1 small onion 4 garlic cloves 1 large carrot 120g sweet potato 1 cup baby spinach  180g danish feta  100g natural protein powder 1/2 cup lentil flour  1 cup wholemeal breadcrumbs  Method: Roughly chop the vegetables
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Egg Cake Serves: 1 Ingredients: 1 egg 1 tablespoon grated Parmesan cheese 1 tablespoon wholemeal SR flour 1/4 teaspoon baking powder 2 teaspoons milk Method: Lightly whisk all ingredients together  Spray a small 8cm skillet with cooking spray and heat over a medium heat Once warm pour in the mixture to cover the skillet Cook
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Parmesan Chilli Zucchini Thins Ingredients: 1 zucchini  1 teaspoon extra virgin olive oil 1 tablespoon grated Parmesan cheese 2 garlic cloves, finely chopped  1 teaspoon mixed herbs  1/2 teaspoon ground chilli powder Method: Preheat oven to 180 degrees Celsius Thinly slice the zucchini into rounds using a mandolin  Place the garlic cloves and Parmesan into
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Lentil and Vegetable Curry Serves: 4 Ingredients: 1 can drained and rinsed lentils (or 1 & 1/2 cups soaked lentils) 70g onion 80g carrot 50g parsnip 80g celery 80g zucchini 80g eggplant 100g pumpkin 3 garlic cloves  1 long red chilli 1 can whole peeled tomatoes 2 cups vegetable stock 1 tablespoon curry powder 1
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Protein Enriched Veggie Fritters Makes: 26 fritters Ingredients: 90g onion, finely diced 80g carrot, grated 50g parsnip, grated 100g sweet potato, grated 100g broccoli & broccoli stem, grated 120g cauliflower & cauliflower stem, grated 150g zucchini, grated 25g fresh parsley, shredded 3 garlic cloves, finely grated 6 tablespoons natural protein powder 3/4 cup cottage cheese
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Cottage Cheese Frittata Makes: 9 Ingredients: 3/4 cup butternut pumpkin, chopped in 1/2cm cubes 1/2 cup shredded baby spinach 1/2 cup mushrooms, thinly sliced and roughly chopped 1/2 cup cherry tomatoes, diced 3 garlic cloves, finely diced 1 cup low fat cottage cheese 1/4 cup grated parmesan cheese 4 large or 6 small eggs, lightly
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Cheesy Potato Hand Pies Makes: 12 Ingredients: 3 sheets frozen puff pastry, defrosted 2 medium potatoes, grated 2 large florets cauliflower, grated 4 cloves garlic, finely diced 1 celery stalk, finely diced 1 onion, diced 3/4 cup grated Parmesan cheese 1 1/2 cups grated tasty or mozzarella cheese 3/4 cup sour cream 2 tablespoons milk
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Curry Crunch Potatoes Serves: 4 sides Ingredients: 500g potatoes 1 tablespoon butter 1 tablespoon rice bran oil 1 tablespoon curry powder 2 teaspoons ground cumin 1 teaspoon turmeric 1 teaspoon garlic powder 1/2 teaspoon salt Method: Peel and dice the potatoes into even sized cubes of approximately 1.5cm Boil the cubed potatoes for approximately 15
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Impossible Slice Serves: 6-8 Ingredients: 1 onion, diced 1 large carrot, grated 1 zucchini grated 1 red capsicum, diced 1 celery stalk, finely diced  150g sweet potato, grated 1 large potato, grated 5 mushrooms, diced  3 cloves garlic, finely grated 3 rashers bacon, diced  1/2 cup fresh parsley, shredded  9 eggs, lightly beaten 1 cup
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