Main Meals

Cassava Parathas

Gluten free, high fibre, high protein, cassava parathas filled with meat, chard, & coriander.
Serves
2
Prep in
10 minutes
Cooks in
10 minutes

Whether you’re avoiding food waste or just looking for a delicious crispy stuffed flatbread these babies are going to be your new favourite. Easily adaptable, everlastingly popular & brilliantly portable, this is a recipe you’ll want to save for later (or now).

Key Facts

  • Gluten free
  • High in protein
  • High in fibre
  • Nutrient dense

Ingredients

  • For the dough mix 1.5 cups of veg purée & cassava flour (if using bone broth leftovers blitz carrots, onion, celery to a purée) with a pinch salt.
  • 1 onion/leek
  • 2 garlic clove
  • 100g chard or kale
  • Big bunch coriander or parsley
  • 1 tablespoon garam masala
  • 1teaspoon cumin
  • 1 tsp cinnamon
  • leftover meat from the broth bones, or freshly cooked shredded or minced beef/pork/chicken/lamb/tofu/lentils

Preparation

01

Add chopped onion/leek to a pan with a splash of broth/water. Cover & soften for 5 minutes.

02

Then add grated garlic, meat/lentils, kale & seasonings. Mix & allow to reduce before adding the chopped herbs.

03

Meanwhile use your hands to make the dough. Pinch off 1/4 cup sized pieces, use your hands to flatten into rounds & add your slightly cooled filling before pinching to make parcels.

04

Press into a hot dry pan & cook until crisp.

05

Place on a tray & into a 200°C oven for 8-10 minutes to heat through.

Use within a week, warming through to serve (can be eaten cold if you wish though!).

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables